Dr Steve Carrington of Malvern Instruments and Prof. D. J. McClements of the University of Massachusetts describe the use of rheology to measure how food changes during mastication and to compare the rheological behaviour of low fat sauces with consumer sensory data for these products.
Not registered yet?
Sign up for free today. By registering you will have free access to exclusive content including
- Webinars, presentations and videos
- Application notes, technical notes, articles, white papers and software downloads
And in addition you will receive
- Our regular eNews including the latest news, education, events and offers from Malvern