date:Feb 19, 2013
ean force, in kg/cm2.
Food palatability is determined by many factors, said Jo Smewing, applications manager at Stable Micro Systems, and texture is the one that can be difficult to measure objectively and repeatably. The challenge is magnified when we take into account regional preferences. In the Middle East and south Asia, dry and flaky rice varieties are preferred. But in Japan, the Republic of Korea and northern China, consumers opt for moist and sticky. Being able to complement sensory te