FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS
Article first published online: 23 AUG 2011
© 2011 Wiley Periodicals, Inc.
Journal of Texture Studies
Volume 43, Issue 1, pages 49–62, February 2012
How to Cite
KIM, E. H.-J., CORRIGAN, V. K., WILSON, A. J., WATERS, I. R., HEDDERLEY, D. I. and MORGENSTERN, M. P. (2012), FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS. Journal of Texture Studies, 43: 49–62. doi: 10.1111/j.1745-4603.2011.00316.x
- Issue published online: 1 FEB 2012
- Article first published online: 23 AUG 2011
- Received for Publication February 20, 2011; Accepted for Publication May 20, 2011
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