Wendin Karin, Ekman Susanne, Bülow Margareta, Ekberg Olle, Johansson Daniel, Rothenberg Elisabet, and Stading Mats. “Objective and Quantitative Definitions of Modified Food Textures Based on Sensory and Rheological Methodology”. Food & Nutrition Research00 (June 28, 2010). Accessed November 27, 2024. https://foodandnutritionresearch.net/index.php/fnr/article/view/435.