T. Izutsu

FOOD TEXTURE AND TASTE: A REVIEW

T. Izutsu, Kohmei Wani, 1985 .

The submicroscopic structure of processed cheese with different melting properties.

S. Taneya, T. Izutsu, Toshiaki Kimura, 1980 .

EFFECT OF VISCOSITY ON PERCEIVED SWEETNESS INTENSITY OF SWEETENED SODIUM CARBOXYMETHYLCELLULOSE SOLUTIONS

T. Sone, E. Kikuchi, S. Taneya, 1981 .

Texture of Hamburger

M. Ohto, E. Kikuchi, T. Izutsu, 1980 .