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40
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Text
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URL Address
<a href="http://doi.org/10.1111/j.1745-4603.2011.00286.x" target="_blank" rel="noreferrer noopener">http://doi.org/10.1111/j.1745-4603.2011.00286.x</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
103-129
Issue
2
Volume
42
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
A Comprehensive Approach To Understanding Textural Properties Of Semi- And Soft-solid Foods
Publisher
An entity responsible for making the resource available
Journal of Texture Studies
Date
A point or period of time associated with an event in the lifecycle of the resource
2011
2011-04
Subject
The topic of the resource
cheddar cheese; elastic model; emulsion-filled gels; Food Science & Technology; foods; Fracture mechanics; human mastication; large-deformation properties; low-threshold mechanoreceptors; mechanical-properties; moving tactile stimuli; oral mechanoreceptors; oral processing; periodontal mechanoreceptive afferents; proteins/polysaccharide mixed gels; rheology; sensory analysis; texture
Creator
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Foegeding E A; Daubert C R; Drake M A; Essick G; Trulsson M; Vinyard C J; Van de Velde F
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1111/j.1745-4603.2011.00286.x" target="_blank" rel="noreferrer noopener">10.1111/j.1745-4603.2011.00286.x</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article or Conference Abstract Publication
2011
cheddar cheese
Daubert C R
Drake M A
elastic model
emulsion-filled gels
Essick G
Foegeding E A
Food Science & Technology
foods
Fracture mechanics
human mastication
Journal of Texture Studies
large-deformation properties
low-threshold mechanoreceptors
mechanical-properties
moving tactile stimuli
oral mechanoreceptors
Oral processing
periodontal mechanoreceptive afferents
proteins/polysaccharide mixed gels
Rheology
sensory analysis
texture
Trulsson M
Van de Velde F
Vinyard C J