Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. – Explores texture as an important aspect of consumer food acceptance and preference- Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients- Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture
Jianshe Chen & Andrew Rosenthal
Modifying Food Texture [EPUB ebook]
Volume 2: Sensory Analysis, Consumer Requirements and Preferences
Modifying Food Texture [EPUB ebook]
Volume 2: Sensory Analysis, Consumer Requirements and Preferences
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Language English ● Format EPUB ● ISBN 9781782423522 ● Editor Jianshe Chen & Andrew Rosenthal ● Publisher Elsevier Science ● Published 2015 ● Downloadable 3 times ● Currency EUR ● ID 5762069 ● Copy protection Adobe DRM
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