The data are quantitative food texture  acquired from published empirical research papers described in the links.


The first 6 papers in the DOI link correspond to TABLE 1(a) , and the last 2 papers correspond to TABLE 1 (b).


This is the DOI informatin used as dataset in the paper " Detecting Sensory Textures with Rheological
Characteristics from Recipe Sharing Sites".

Submitted by Hiroshi Uehara on Thu, 04/07/2022 - 01:59

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