Studies on the Measurement of Food Texture (Part 4) Rheological Analysis of Mastication curves

Science of Cookery

Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360

Studies on the Measurement of Food Texture (Part 4) Rheological Analysis of Mastication curves

Takashi Okabe

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1971 Volume 4 Issue 4 Pages 232-238

DOI https://doi.org/10.11402/cookeryscience1968.4.4_232

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© The Japan Society Cookery Science

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