AN ABSOLUTE CALCULATION OF THE RIGIDITY MODULUS OF PROTEIN ALGINATE GELS USING FORGING THEORY ON INSTRON DATA.
- Published in:
- Journal of Texture Studies, 1983, v. 14, n. 4, p. 353, doi. 10.1111/j.1745-4603.1983.tb00356.x
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- Article
Works matching IS 00224901 AND DT 1983 AND VI 14 AND IP 4
Results: 8
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INFLUENCE OF EGG YOLK LIPOPROTEINS ON THE RHEOLOGY AND STABILITY OF O/W EMULSIONS AND MAYONNAISE 1. VISCOELASTICITY OF GROUNDNUT OIL-IN-WATER EMULSIONS AND MAYONNAISE.
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- Journal of Texture Studies, 1983, v. 14, n. 4, p. 397, doi. 10.1111/j.1745-4603.1983.tb00358.x
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- Article
3
HONORS FOR MEMBERS OF THE EDITORIAL BOARD.
- Published in:
- Journal of Texture Studies, 1983, v. 14, n. 4, p. vii, doi. 10.1111/j.1745-4603.1983.tb00354.x
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- Article
4
TEXTURE AND THE FRAGILITY OF FISH MUSCLE CELLS. RESEARCH AT THE TORRY RESEARCH STATION.
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- Journal of Texture Studies, 1983, v. 14, n. 4, p. 323, doi. 10.1111/j.1745-4603.1983.tb00355.x
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- Article
5
AN INSTRUMENT FOR THE MEASUREMENT OF THE HARDNESS OF FAT ON SIDES OF CHILLED BEEF.
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- Journal of Texture Studies, 1983, v. 14, n. 4, p. 419, doi. 10.1111/j.1745-4603.1983.tb00359.x
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- Article
6
Studies of Food Microstructure. D. W. Holcomb and M. Kalab, eds.
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- Journal of Texture Studies, 1983, v. 14, n. 4, p. 443, doi. 10.1111/j.1745-4603.1983.tb00361.x
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- Article
7
ORAL PERCEPTION OF VISCOSITY IN FLUID FOODS AND MODEL SYSTEMS.
- Published in:
- Journal of Texture Studies, 1983, v. 14, n. 4, p. 377, doi. 10.1111/j.1745-4603.1983.tb00357.x
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- Article
8
CHARACTERIZATION OF TIME DEPENDENT FLOW PROPERTIES OF MAYONNAISE UNDER STEADY SHEAR.
- Published in:
- Journal of Texture Studies, 1983, v. 14, n. 4, p. 431, doi. 10.1111/j.1745-4603.1983.tb00360.x
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- Article