Journal of Chemistry / 2016 / Article / Fig 1

Research Article

Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature

Figure 1

Texture profile analysis curve of sliced cheese. The calculation of textural properties: firmness = F (g), springiness = L2/L1, cohesiveness = A4/(A1 + A2), adhesiveness = A3 (g·s), resilience = A2/A1, and chewiness = firmness × cohesiveness × springiness (g).

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