References
- Schutz HG, Judge DS, Gentry J: The importance of nutrition, brand, cost, and sensory attributes to food purchase and consumption. Food Tech 79–82, Nov 1986.
- Caul JF: The profile method of flavor analysis. Adv Food Res 7: 1, 1957.
- Brandt MA, Skinner EA, Coleman JA: Texture profile method. J Food Sci 28: 404–409, 1963.
- Meilgaard M, Civille GV, Carr BT: “Sensory Evaluation Techniques.” Boca Raton, FL: CRC Press, chapters 8 and 10, 1987.
- Moskowitz HR: “Product Testing and Sensory Evaluation of Foods.” Westport, CT: Food and Nutrition Press, 1983.
- Civille GV, Mufioz A, Chambers E: “Consumer Testing Workshop Course Notes.” Hanover, NJ: Sensory Spectrum, 1989.
- Kokini JL, Kadane JB, Cussler EL: Liquid texture perceived in the mouth. J Texture Studies 8: 195–218, 1977.
- Kokini JL, Poole M, Mason P, Miller S, Stier E: Identification of key textural attributes of fluid and semisolid foods using regression analysis. J Food Sci 49: 47–51, 1984.
- Cussler EL, Kokini JL, Weinheimer RL, Moskowitz HR: Food texture in the mouth. Food Tech 89–92, Oct 1979.
- Drewnowski A: Fats and food texture. In Moskowitz H (ed): “Food Texture. Instrumental and Sensory Measurements.” New York: Marcel Dekker, pp 251–270, 1987.
- Wood FW: An approach to understanding creaminess. Die Stärke 26(4):127–130, 1974.