|
The reports listed below are written by the food scientist at Stable Micro Systems. All the reports are available as part of the Texture Analysis software packages Help system. If you would like to see any of these application studies and you do not have one of the software packages or your version does not have the required study then e-mail app.support@stablemicrosystems.com and quote the Reference code or download the Help files from this website. Remember to provide your company name and return address or fax details.
Last updated 3rd March 2008
Product and
Reference CodeApplication Area and Study Titles
Baking Fats
MAR3/FE3
Comparison of spreadability/firmness of two margarine types by ability to extrude through a 3mm hole
FAT1/MEC
Assessment of the work softening of baking fats using the Multiple Extrusion Cell
Biscuits/Cookies
BIS1/P2
Comparison of the hardness and fracturability of shortbread and ginger nut biscuits by penetration with a cylinder probe
BIS2/KB
Hardness measurement of biscuits by cutting
BIS3/KB
Comparison of resistance to cutting of chocolate coated wafer biscuits by a knife blade from two different manufacturing batches
BIS4/3PB
Measurement of the hardness and resistance of cookies to bend or snap
Biscuit Dough
BIS5/P6
Measurement of the hardness of biscuit dough by penetrating with a cylinder probe
Bread Crumbs
BRD1/P35
Firmness measurement of breadcrumbs by compression with a cylinder probe
Bread
BRD2/P36
Determination of bread firmness using the AACC (74-09) Standard method
SLICEDLOAF1/BSR
Comparison of the softness and springiness of two packaged square loaves of bread
BRD3/P36R
Comparison of the resilience and firmness of 4 different sliced loaf bread formulations by penetration
Bread Dough
DOU1/KIE
Extensibility of dough and measure gluten quality
DOU2/DSC
Measurement of dough stickiness
DOU3/P50
Proving force of dough due to yeast performance using a cylinder probe
Breakfast Toaster Pastries
PTY3/KB
Comparison of resistance to cutting of chocolate and strawberry frosted breakfast toaster pastries by a knife blade
Cakes
CAK1/P36R
Measurement of the firmness and springiness of cakes held for three storage times
PAN1/P36R
Determination of softness (firmness) of Panetone and Sponge Cake using the AACC (74-09) Standard method (originally developed for bread firmness)
Croissants
CROI1/KB
Firmness measurement of croissants by cutting
Croutons
CRT1/OTC
Assessment of crunchiness of croutons after holding in boiling water for 3 minutes
Gluten
DOU1/KIE
Extensibility of dough and measure gluten quality
Muffins
MUF1/P36R
Measurement of the firmness and springiness of muffins
Pancakes
PAN1/TPB
Comparison of biaxial extensibility of two types of pancakes
Panetone
PAN1/P36R
Determination of softness (firmness) of Panetone and Sponge Cake using the AACC (74-09) Standard method (originally developed for bread firmness)
Pastry
PTY1/TPB
Comparison of biaxial extensibility of three types of pastry
Rice Paper
RICEPAPER1/FSR
Measurement of the burst strength of rice paper
Tortillas
TRT1/TG
Comparison of uniaxial extensibility of two brands of wheat flour tortillas
TRT2/TPB
Comparison of biaxial extensibility of two formulations of wheat flour tortillas
AIB STANDARDS
AIBCAKE/P1
AIB Standard Procedure - Effects of Chemical Leavening Agents on Cake Texture
AIBBAGEL/P18
AIB Standard Procedure - Bagel firmness
AIBCAKE2/P1
AIB Standard Procedure - Cake firmness
AIBCINROLLS/P1
AIB Standard Procedure - Cinnamon Roll firmness
AIBCOOKIES/3PB
AIB Standard Procedure - Cookie hardness
AIBTORTCHIPS/CFS
AIB Standard Procedure - Corn Tortilla Chip Breaking Force
AIBFLOURTORTS/TPB
AIB Standard Procedure - Flour Tortilla Stretchability-Flexibility
AIBBUNS/P1
AIB Standard Procedure - Hamburger Bun firmness
AIBMUFFIN/P18
AIB Standard Procedure - Muffin firmness and elasticity
AIBTOSTSHELLS/3PB
AIB Standard Procedure - Tostada Shell Breaking Force
AIBBREAD/P1
AIB Standard Procedure - White Pan Bread firmness
Cereal Bars
CER1/KS5
Comparison of hardness of cereal bars by shearing
CER4/KS5
Comparison of hardness of 'crunchy' vs. 'chewy' cereal bars by shearing
Breakfast Cereal
CER2/OTC
Comparison of hardness and crispness of puffed rice cereal by bulk compression
CER3/OTC
Comparison of 'bowl life' as indicated by the hardness and crispness of 3 types of breakfast cereals after immersion in milk
Boiled Sweets
BSW1/P2
Measurement of the hardness and fracturability of boiled sweets by penetrating
Breath Strips
BSTRIP/FSR
Comparison of the film burst strength of fresh and 13 day old breath strips
Caramel
CRML-P075S
Comparison of resistance to cutting of chocolate and strawberry frosted breakfast toaster pastries by a knife blade
Chewy Confectionery
BSW2/P6
Measurement of the hardness and stickiness of chewy confectionery by penetration
Chocolate
CHOC1/P2
Comparison of hardness of 4 different sample formulations of chocolate by penetration
Chocolate Filled Caramel
ECL1/P2
Comparison of hardness of 5 different sample formulations by penetration
Chocolate Spread
SPRD2/SR
Comparison of spreadability/firmness of chocolate spread at storage temperatures of 5°C and 20°C
Chewing Gum
GUM1/CKB
Exterior and interior hardness of 3 brands of chewing gum dragees using a craft knife
GUM2/KIE
Comparison of tensile properties of chewing gum strip tested at different temperatures
GUM4/P2
Comparison of the hardness of 2 types of rubber base pellets by penetration with a 2mm cylinder probe
GUM5/P2
Comparison of the hardness of 2 types of chewing gum pellets (with and without coating) by penetration with a 2mm cylinder probe
GUM6/TG
Comparison of uniaxial extensibility of chewing gum bones
GUM7/3PB
Measurement of the hardness and resistance of chewing gum sticks to bend/flex
Fondant
FON1/P4
Comparison of the acceptability (firmness) of four fondant batches by penetration
Gummy Confectionery
SWT1/P35
To investigate the firmness and springiness of gummy confectionery
Halva
HAL1/P1KSS
Measurement of hardness of two types of Halva using a cylinder probe
Jam
JAM1/MPP
Comparison of Firmness of Fruit Preserves/Jams using a Multiple Puncture Probe
Lemon Curd
SPRD3/SR
Comparison of the spreadability/firmness of luxury and economy lemon curd
Marmalade
GEL4/P1R
Measurement of gel strength, rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation
Marzipan
MARZ1/P6
Measurement of the hardness and stickiness of golden marzipan by penetration
Syrup
SYR1/P35
Comparison of surface stickiness and stringiness of syrup, honey and treacle
Butter & Margarine
BUT1/WC
Comparison of cutting force of butter and margarine using the wire cutter
MAR1/P5
Measurement of firmness of margarine
MAR2/45C
Measurement of firmness of margarine ('Traditional' penetrometer test)
MAR3/FE3
Comparison of spreadability/firmness of two margarine types by ability to extrude through a 3mm hole
MAR4/SR
Spreadability/Softness of Margarine
Cheese
CRC1/P5
Comparison of softness of full-fat and low-fat cream cheese
CRC2/45C
Comparison of softness of full-fat and low-fat cream cheese
CHEE2/SR
Spreadability/Softness of cheese spread
CHE3/P1S
Comparison of the firmness and stickiness of two brands of cheese spread triangles
CHEE1/FW
Comparison of hardness and brittleness of four types of hard cheese using the Fracture Wedge Set
CHE4/WC
Measurement of the hardness and resistance of chewing gum sticks to bend/flex
CHE5/P1S
Comparison of the hardness and stickiness of full-cream spread, cream-cheese spread, cheese triangles and processed cheddar cheese
CHEESE3/CE
Assessment of the extensibility (stretch quality) of two types of melted cheese
Crème Fraiche
CREME1/BE
Comparison of consistencies of full-fat, half-fat and organic crème fraiche by back extrusion
Fromage Frais
FROM1/P1R
Comparison of penetration forces and consistency of three brands of fromage frais using a cylinder probe
Ice Cream
ICE1/KB
Comparison of the shearing force of two different brands of ice-cream using a knife blade
ICE1/MPP
Hardness of Ice Cream containing particulates using a Multiple Puncture Probe
Mayonnaise
MAY1/P25
Comparison of penetration forces and consistency of full-fat and low-fat mayonnaise using a cylinder probe
MAY2/BEC
Comparison of consistencies of full-fat and low-fat mayonnaise by back extrusion
Mousse
MOU1/P25
Comparison of penetration forces and consistency of full-fat and low-fat chocolate mousse using a cylinder probe
Yoghurt
YOG1/BEC
Comparison of consistencies of full-fat and low-fat yoghurt by back extrusion
Apples
APP1/P75
Measurement of the bruising potential of apples by continual static compression
Beans
BEA1/OTC
Comparison of firmness and total extrusion force of baked bean by bulk compression
Corn
COR1/KS
Comparison of two varieties of canned by shearing
COR2/VB
Firmness of hydrated sweetcorn
Dates
DATE1/ECB
Assessment of the toughness and work of shear of dried pitted dates and fruit bars
Grapes
GRP1/P2
Measurement of skin puncture strength of grapes by penetrating with a 2mm cylinder probe
Jam/Fruit Preserve
JAM1/MPP
Comparison of Firmness of Fruit Preserves/Jams using a Multiple Puncture Probe
GEL4/P1R
Measurement of gel strength, rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation
Nori
NORI1/FSR
Measurement of the burst strength of nori (dried sheet seaweed for sushi)
Olives
OLV1/KS
Measurement of firmness of olives by bulk shearing using a Kramer Shear Cell
Peaches
PCH1/BS
Measurement of the firmness of peaches by shearing
Peas
PEA1/MPT
Measurement of the firmness of peas
PEA3/KS
Comparison of two varieties of canned peas by shearing
Pears
PEAR1/P2
Firmness or 'Bioyield Point' measurement of pears by probing
Peppers
PEPP1/P3
Skin puncture strength of different coloured peppers using a cylinder probe
Potatoes
POT2/KB
Shearing force of potato after different cooking times using a knife blade
POT3/OTC
Comparison of total extrusion force of four potato salad varieties by bulk compression
POT4/OTC
Measurement of firmness and total extrusion force of instant mashed potato by bulk compression
CHIP1/MC
Firmness measurement of Chips/French Fries with multiple chip rig
Raspberries
RSP1/OTC
Comparison of firmness and total extrusion force of fresh and 'quick frozen' Raspberries by bulk compression
Spinach
SPINACH1/FSR
Measurement of the burst strength of spinach leaves
Strawberries
STR1/OTC
Comparison of firmness and total extrusion force of fresh and tinned strawberries by bulk compression
Tofu
TOFU1/BSG
Comparison of the shearing force of four different kinds of tofu using a guillotine blade
Tomatoes
TOM1/KS5
Comparison of firmness of 5 types of diced tomatoes canned in calcium/water using a Kramer Shear cell
Adhesives
ADH1/P4
Hardness and stickiness measurement of adhesive gum by penetrating with a cylinder
ADH2/40C
Hardness and stickiness measurement of adhesive gum by penetrating with a cone
ADH3/P6
Stickiness measurement of adhesive gum with the use of a cylinder probe
ADH4/P25
Comparison of adhesiveness and stringiness measurements of two carpet tile adhesives using a cylinder probe
ADH5/P35
Comparison of extrusion forces of three tubed sealants
ADH8/P1S
Comparison of stickiness properties of standard and extra strong wallpaper pastes with the use of a spherical probe
Adhesive Tapes
AT1/P025
Comparison of adhesiveness of PSA tapes by probing with a ball probe through a multi-hole indexing system
ADHT4/TG
Comparison of peel properties of adhesive tapes using the loop method (according to FINAT test method no. 9 - 'Quick-Stick' tack measurement)
ADH7/P1S
Comparison of adhesive properties of adhesive tapes using a 1 ball probe (Avery Adhesive Test)
AT1/P025
Comparison of adhesiveness of medical adhesive tapes by probing with a spherical probe through a multi-hole indexing system
Aluminium Foil
FOIL1/FSR
Comparison of the burst strength of standard and extra thick aluminium foil
Bubble Wrap
BUBBLEWRAP1/P35
Comparison of the crush resistance and resilience (recovery) of three types of bubble wrap tested in compression
Gels
GEL2/05R
Determination of gel strength by penetration with a cylinder probe (air freshener gel)
GL6/P025S
Several characterisation methods for assessing silicone gels
Packaging Film
PCKG1/FR
Comparison of stiction and friction of two packaging sheet types using a friction rig (based on ASTM D1894)
PCKG2/FR
Comparison of stick-slip and friction of three foam types using a friction rig
Packaging Seals
SEAL1/TG
Measurement of seal strength of ribbed heat-sealed foil packaging
PEEL1/PS
Measurement of peel strength of a container lid seal using a Peel Strength Test Rig
Paper
PAPER1/FSR
Comparison of the burst strength of 80g/m 2 and 100 g/m 2 white printer paper
Adhesive Standard Methods
FINAT1
FINAT test method no. 1 - Peel adhesion 180° at 300mm per minute
FINAT2
FINAT test method no. 2 - Peel adhesion 90° at 300mm per minute
FINAT3
FINAT test method no. 3 - Low speed release force
FINAT5
FINAT test method no. 5 - Resistance to elevated temperatures
FINAT6
FINAT test method no. 6 - Resistance to ultra-violet light
FINAT9
FINAT test method no. 9 - ‘Quick-Stick’ tack measurement
FINAT18
FINAT test method no. 18 - Dynamic shear
FINAT22
FINAT test method no. 22 - Ink Adhesion - advanced
AFERA/5001
AFERA 5001 - International Harmonised Test Method - Self Adhesive Tapes - Measurement of Peel Adhesion from Stainless Steel or from its own Backing (EN 1939: 2003)
AFERA/5004
AFERA 5004 - International Harmonised Test Method - Test Method for Breaking Strength and Elongation of Pressure-Sensitive Tape (EN 14410:2003)
AFERA/4013/TG
AFERA 4013 - Unwind adhesion of adhesive tape at low speed (EN 1944: 1996)
AFERA/4015
AFERA 4015 - Quick stick (EN 1945:1996)
AFERA/5001
ASTM D 330/D 330M - Self adhesive tapes – Measurement of peel adhesion from stainless steel or from its own backing
AFERA/5004
ASTM D 3759M - Breaking strength and elongation of pressure sensitive tape
AFERA/5001
PSTC 101 - International Harmonised Test Method - Self Adhesive Tapes - Measurement of Peel Adhesion from Stainless Steel or from its own Backing (EN 1939: 2003) - corresponding to ASTM D330/D 3330M and AFERA 5001
AFERA/5004
PSTC 31 - International Harmonised Test Method - Breaking strength and elongation of pressure sensitive tape - corresponding to ASTM D 3759M, EN 1940, EN 1941 and AFERA 5004
PSTC/4B
PSTC 4B - Relative Performance of Release Coating
PSTC/8
PSTC 8 - Unwind Force of Pressure Sensitive tape
AFERA/5001
Replacement to EN 1939:2003 is AFERA test method no. 5001 – Self adhesive tapes – Measurement of peel adhesion from stainless steel or from its own backing
AFERA/5004
Replacement to EN 1940:1996 and EN 1941:1996 is AFERA test method no. 5004 – Test Method for Breaking Strength and Elongation of Pressure Sensitive Tape
AFERA/4013/TG
EN 1944:1996 - Self Adhesive Tapes - Measurement of Unwind Adhesion at Low Speed
AFERA/4014/TG
EN 12028:1996 - Self Adhesive Tapes - Measurement of elongation under static load
AFERA/4015
EN 1945:1996 - Self Adhesive Tapes - Measurement of Quick Stick
GL3/P05R
EN ISO 9665: 2000 - Adhesives - Animal Glues - Methods for sampling and testing
Alginate
GL7/APR
Measurement of the setting time of sodium alginate gel at a constant temperature
Draught Ale
ALE1/P75
Comparison of foam strength of three types of draught ale
Gelatine
GL1/P05R
Determination of bloom strength as a means of monitoring effects of quality, concentration and processing methods of gelatine (BS757)
GL4/P05
Determination of gel strength (Bloom Value) of gelatin according to the Gelatin Manufacturers Institute of America (GMIA) testing standard
GL5/P05R
Determination of bloom strength of gelatine according to the International Standard (ISO 9665 Adhesives - Animal glues - Methods of sampling and testing.)
GL8/APR
Measurement of the melting temperature of gelatin gel
LEAFGEL1/FSR
Comparison of the burst strength of dry and soaked leaf gelatine
Gluten
DOU1/KIE
Extensibility of dough and measure gluten quality
Lactose
LAC1/P25
Hardness measurement of lactose agglomerates by compression with a cylinder probe
Pectin
GL3/P05R
Comparison of rupture force and brittleness/elasticity of three gel formulations as a means of monitoring effects of quality, concentration and processing
GL9/APR
Measurement of the setting temperature of pectin gel on cooling
Rice Paper
RICEPAPER1/FSR
Measurement of the burst strength of rice paper
Chicken
CHIC1/KS
Comparison of shearing force of diced vs. sliced chicken breast
CHIC2/KS
Measurement of the firmness/toughness of chicken nuggets using a 5-bladed Kramer Shear Cell
Ham
HAM1/KS
Comparison of shearing force of canned formed vs. reformed ham using a 5-bladed Kramer Shear Cell
Pate
PAT1/P10
Comparison of firmness of full-fat and reduced-fat pate
Prawns
PRAW1/KS
Measurement of the firmness of prawns using a 5-bladed Kramer Shear Cell
Sausages
SAU1/WBB
Cutting force of hot dogs using a Warner-Bratzler Blade
SAU2/WBB
Comparison of cutting force of frankfurters vs. chorizo sausage using a Warner-Bratzler Blade
Surimi
SUR1/KB
Comparison of the cutting strength of two different types of surimi using a knife blade
SUR2/P5S
Comparison of the firmness of different types of surimi using a spherical probe
Gnocchi
GN1/P100
Firmness comparison of two brands of gnocchi by compression
Lasagne
PTA1/3PB
Comparison of breaking stress/strength of 3 types of dry lasagne using a three-point bend test
PTA4/PFS
Comparison of pasta stickiness cooked in hard and soft water
Noodles
NOO1/SPR
Comparison of elasticity (or 'tensile strength') of noodles
NOO2/P35
Comparison of hardness and adhesiveness of noodles using a cylinder probe
Pasta Shapes
PAST1/KS
Comparison of firmness of four pasta types
Rice
RIC1/P35
Comparison of hardness and stickiness of four varieties of cooked rice
RIC2/P40
Comparison of the firmness of the rice grains of two types of rice puddings
Spaghetti
PTA2/SFR
Determination of the breaking strength of dry spaghetti using a Spaghetti Flexure Rig
PTA3/LKB
Determination of pasta firmness using the AACC (16-50) Standard method
PTA5/NPLT
Assessment of the tensile strength and extensibility of three types of cooked lasagne
Dehydrated Cat food Pellets
CTF1/P35
Comparison of hardness of pellets by compression
Dog Dentasticks
DENT1/A3PB
Measurement of the hardness and resistance of dog ‘dentastix’ to bend or snap
Wet Cat food
CTF2/OTC
Measurement of extrusion force of cat food as indication of firmness/toughness
Compressed Face Powders
SHAD1/P2
Comparison of hardness or 'cake strength' of two eyeshadows
Dental Abrasive Strips
DENTALSTRIPS1/ATR
Comparison of the abrasive and frictional properties of four dental abrasive strips
Deodorant
DEO1/P2
Comparison of hardness of two different formulations of deodorants by penetration with a 2mm cylinder probe
Drug Release Films
DRUGFILMBURST1/FSR
Comparison of the film burst strength of two pharmaceutical drug release films
DRUGFILMRELAX1/FSR
Comparison of the film relaxation properties of two pharmaceutical drug release films
DRUGFILMRES1/FSR
Comparison of the film resilience properties of two pharmaceutical drug release films
Gel Capsules
GCP1/P2
Comparison of rupture force and elasticity of four gel capsule types by penetration with a 2mm cylinder probe
GCP2/CLT
Assessment of the tensile strength and extensibility of two types of gelatine capsules
Hair Gel
GEL5/BEC
Comparison of consistencies of two types of hair gel by back extrusion
Hair Mono Filament
HMF1/TG
Comparison of the tensile strength of natural and synthetic hair mono filaments
Hair Tress
HAIR2/HCR
Comparison of the combability of a hair tress treated with different hair products
Hypodermic Needles
NEED1/TG
Comparison of sharpness of hypodermic needles by penetration through a rubber stopper
Lipstick
LIP1/P2N
Comparison of hardness of two different lipstick batches by penetration with a 2mm needle probe - according to ASTM Standard method D 1321-95
LIP2/LC
Comparison of bending force of lipsticks at 2 storage temperatures using a Cantilever Test
LIP3/P2N
Comparison of hardness of two different lipstick batches by penetration with a 2mm needle probe- an adaptation of ASTM Standard method D 1321-95
Medical Adhesive Tape
MAT1/P025
Comparison of adhesiveness of medical adhesive tapes by testing with a ball probe through a multi-hole indexing system
Moisturising Cream
CRM1/BEC
Comparison of consistencies of three moisturising creams by back extrusion
Petroleum Jelly
PET1/SR
Spreadability/Softness of petroleum jelly stored at 5°C and 25°C
Shampoo
SHA1/BEC
Comparison of consistencies of two shampoos by back extrusion
Soap
SOA1/P2
Comparison of hardness of two different types of soap bars by penetration with a 2mm probe
Tablets
TAB1/P25
Failure behaviour of tablets due to diametral compression using a cylinder probe
TAB2/TCA
Measurement of tablet coating adhesion force
BILAYER1/BTS
Comparison of the fracture/separation properties of two sizes of bi-layer tablet
Tablet Granules
GRN1/P25
Compressibility of tablet granules using a cylinder probe
Toothpaste
TPT1/TER
Comparison of toothpaste firmness / 'force to extrude' of two toothpaste formulations
Transdermal Delivery Systems
PCH/P025
An investigation into the adhesiveness of transdermal delivery patches by probing with a ball probe through a holed plate
TRANS1/P1S
Comparison of adhesive properties of transdermal tapes using a 1" ball probe (Avery Adhesive Test)
Wax
WAX1/45C
Comparison of hardness of two wax types by penetration with a cone probe - according to ASTM Standard method D937-92
WAX2/P1S
Comparison of stickiness properties of two types of soft moulding hair wax using a 1" ball probe
WAX3/P1S
Measurement of the stickiness properties of hair removal wax with a spherical probe
Crisps & Chips
CSP1/OTC
Comparison of textural qualities of crisp samples by bulk compression using an Ottawa cell
DOR1/CFS
Fracturability of Tortilla Chips
SNK1/KS5
Measure of fracturability of an extruded snack sample using a 5-bladed Kramer shear cell
CHIP1/MC
Firmness measurement of chips/french fries with multiple chip rig
Dips
DIPS1/P25
Comparison of penetration forces and consistency of 3 types of dips using a cylinder probe
DIPS2/P25
Comparison of the penetration forces and consistency of full-fat and low-fat houmous using a cylinder probe
DIPS3/P25
Comparison of the penetration forces and consistency of full-fat and low-fat tzatziki using a cylinder probe
Ketchup
KCH1/BEC
Comparison of consistencies of two brands of tomato ketchup by back extrusion
Nutrition Bars
CHOC2/P4
Resistance of chocolate nutrition bars to penetration at different shelf life stages
Nuts
NUT1/CKB
Exterior and interior hardness of almonds using a craft knife
Pickle
PIC1/KS
Measurement of the firmness of pickle using a 10-bladed Kramer Shear Cell
Pizza
PIZ1/PT
Comparison of tensile toughness of oven baked and microwaved pizzas
Popadoms
POP1/OTC
Comparison of textural qualities of two brands of mini popadom by bulk compression using an Ottawa cell
Prawn Crackers
PRAW2/OTC
Comparison of textural qualities of two brands of prawn cracker by bulk compression using an Ottawa cell
Pretzels
PTZ1/3PB
Measurement of the hardness and fracturability of pretzel sticks
Spreads
SPRD1/SR
Comparison of spreadability/firmness of vegetable extract spread
SPRD2/SR
Comparison of spreadability/firmness of chocolate spread at storage temperatures of 5°C and 20°C
SPRD3/SR
Comparison of spreadability/firmness of luxury and economy Lemon curd
SPRD4/SR
Comparison of spreadability/firmness of peanut butter (smooth)
GEL4/P1R
Measurement of gel strength, rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation
CHEE2/SR
Spreadability/Softness of cheese spread
Copyright © 1996-2008 Stable Micro Systems Ltd