Texture Assessment of French Cheeses

By K. D. Antoniou, D. Petridis, S. Raphaelides, Z. Omar, R. Kesteloot. 2000

57 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/4f6930b27119f56daf43bb7d2848ce3844c7b114

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Bhesh Bhandari
2. P. Halley
3. S. Jafari

In Nutrition and Dietetics

1. P. Halley

Citations in the corpus

• Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects (2009, methodology): “TPA is a technique commonly used in industry for the evaluation of food textural behaviour,([146,149,150]) as it can give an indication of sensory eating properties.”