Towards standard measurement scales for crispy, crackly and crunchy foods

Those involved in the field of ‘Texture Studies’ (with regard to food) often find a need to measure and categorize crispness, crackliness and crunchiness of various foodstuffs (* see example below). For such measurements to be meaningful, however, the methods and terms need to be accurately defined first. In 2008 considerable steps towards definitions of […]

Improbable Research