1. A method for evaluating time‐resolved rheological functionalities of fluid foods. Issue 4 (24th April 2022) Authors: Ohie, Kohei; Chiba, Haruko; Kumagai, Satomi; Yoshida, Taiki; Tasaka, Yuji Journal: Journal of texture studies Issue: Volume 53:Issue 4(2022) Page Start: 444 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗