Sensory and instrumental measurement of food texture, with particular reference to the brittleness and crispness of biscuits

Bibliographic Details
Main Author:	Williams, A.
Published:	University of Reading 1975
Subjects:	664 Biscuit brittleness
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.483193

id	ndltd-bl.uk-oai-ethos.bl.uk-483193
record_format	oai_dc
spelling	ndltd-bl.uk-oai-ethos.bl.uk-4831932015-03-20T05:18:17ZSensory and instrumental measurement of food texture, with particular reference to the brittleness and crispness of biscuitsWilliams, A.1975664Biscuit brittlenessUniversity of Readinghttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.483193Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	664 Biscuit brittleness
spellingShingle	664 Biscuit brittleness Williams, A. Sensory and instrumental measurement of food texture, with particular reference to the brittleness and crispness of biscuits
author	Williams, A.
author_facet	Williams, A.
author_sort	Williams, A.
title	Sensory and instrumental measurement of food texture, with particular reference to the brittleness and crispness of biscuits
title_short	Sensory and instrumental measurement of food texture, with particular reference to the brittleness and crispness of biscuits
title_full	Sensory and instrumental measurement of food texture, with particular reference to the brittleness and crispness of biscuits
title_fullStr	Sensory and instrumental measurement of food texture, with particular reference to the brittleness and crispness of biscuits
title_full_unstemmed	Sensory and instrumental measurement of food texture, with particular reference to the brittleness and crispness of biscuits
title_sort	sensory and instrumental measurement of food texture, with particular reference to the brittleness and crispness of biscuits
publisher	University of Reading
publishDate	1975
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.483193
work_keys_str_mv	AT williamsa sensoryandinstrumentalmeasurementoffoodtexturewithparticularreferencetothebrittlenessandcrispnessofbiscuits
_version_	1716790203947941888

Sensory and instrumental measurement of food texture, with particular reference to the brittleness and crispness of biscuits

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