https://www.selleckchem.com/pr....oducts/calcium-folin
Textural properties of a food not only influence consumers' sensory preference of the product but also more importantly influence the strategy of food oral manipulation. Availability of reliable instrumental techniques has always been sought by food industry for proper assessment of food texture both in lab and online quality control. In this work a set of ball back extrusion (BBE) geometries with various ball/cup diameters (38/40, 35/40, 31.5/40, 24.5/28, all in mm) have been assessed as a fixture of a standard texture analyze
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