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|Title: ||Texture Analysis Of Rice Cakes|
|Authors: ||Martin, Rodney|
|Issue Date: ||31-Oct-2005|
|Series/Report no.: ||Program 4|
|Abstract: ||Snack foods represent a dynamic segment of the food industry, as new products are
continually being developed to satisfy changes in consumer trends.
This highly competitive market features many products that have short life cycles, and a
requirement for rapid development that puts pressure on aspects of the product development
process such as shelf life studies, flavour profile development etc.
Knowing a products limitations with respect to shelf life and storage is of critical importance
before launching. In dry cereal foods, like rice cakes, breakfast cereals and extruded
products, knowing the effects of storage on texture is of importance to ensure a high quality
product reaches the consumer ...|
|Type of Work: ||Other|
|Appears in Collections:||Research Papers|
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