Objective and subjective hardness of a test item used for evaluating food mixing ability
The aim of this study was to compare objective and subjective hardness of selected common foods with a wax cube used as a test item in a mixing ability test. Objective hardness was determined for 11 foods (cream cheese, boiled fish paste, boiled beef, apple, raw carrot, peanut, soft/hard rice cracke...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en en |
| Published: |
2007
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/4370/1/Objective_and_subjective_hardness_of_a_test_item_used_for_evaluating_food_mixing_ability.pdf http://eprints.um.edu.my/4370/2/Objective_and_subjective_hardness_of_a_test_item_used_for_evaluating_food_mixing_ability.pdf http://eprints.um.edu.my/4370/ |
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