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Collection and Classification of Words for Description of Food Texture: Ii: Texture Profiles

Yoshikawa, S.; Nishimaru, S.; Tashiro, T.; Yoshida, M.

Journal of Texture Studies 1(4): 443-451

1970


ISSN/ISBN: 1745-4603
PMID: 28370010
DOI: 10.1111/j.1745-4603.1970.tb00743.x
Accession: 059517886

Using 40 texture-describing words as rating scales, texture profiles were constructed for 79 foods employing the constant-sum method. The following words were found to be important: soft, hard, juicy, chewy, not chewy, warm, cold, elastic, greasy, moist, and smooth.

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