Multiple dimensional rheology approach for oral texture prediction of yogurts
Tian Ma, Jianshe Chen
Topics & Concepts
RheologyTexture (cosmology)Food scienceChemistryMaterials scienceChromatographyComputer scienceBiological systemArtificial intelligenceComposite materialBiologyImage (mathematics)Polysaccharides Composition and ApplicationsSensory Analysis and Statistical MethodsProteins in Food Systems