4Bourne M C.Food Texture and viscosity,2nd Edition[ M]. New York : Academic Press ,2002,3.
5Ioannou Irina, Perrot Nathalie, Mauris Gilles.Experimental analysis of sensory measurement imperfection impact for a cheese ripening fuzzy model[ J] .Lecture Notes in Artificial Intelligence, 2003,27(15) :595-602.
6Ahmet Sokmen, Gurbuz Gunes.Influence of some bulk sweeteners on rheological properties of chocolate [ J ].LWT,2006, 39 : 1053-1058.
7JORGE M C, RODRIGUEZ I, HOMBRE R De.Evaluation of an instrumental method of texture analysis for quality control of chocolate bars[ J] .Alimentaria, 1999,305 (36) :73-76.