THE PSYCHOPHYSICS OF POURING, SPREADING AND IN-MOUTH VISCOSITY.
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- Journal of Texture Studies, 1992, v. 23, n. 3, p. 315, doi. 10.1111/j.1745-4603.1992.tb00528.x
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- Article
Works matching IS 00224901 AND DT 1992 AND VI 23 AND IP 3
Results: 8
1
2
RHEOLOGICAL PROPERTIES OF WHEY PROTEIN ISOLATE GELS DETERMINED BY TORSIONAL FRACTURE AND STRESS RELAXATION.
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- Journal of Texture Studies, 1992, v. 23, n. 3, p. 337, doi. 10.1111/j.1745-4603.1992.tb00529.x
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- Article
3
COMPARISON OF VARIOUS METHODS TO EVALUATE FRACTURE PHENOMENA IN FOOD MATERIALS.
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- Journal of Texture Studies, 1992, v. 23, n. 3, p. 245, doi. 10.1111/j.1745-4603.1992.tb00524.x
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- Article
4
LITERATURE ABSTRACTS.
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- Journal of Texture Studies, 1992, v. 23, n. 3, p. 359, doi. 10.1111/j.1745-4603.1992.tb00531.x
- Publication type:
- Article
5
IMPERFECT SQUEEZING FLOW VISCOSIMETRY WITH A WIDE PLATE AND A SHALLOW CONTAINER.
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- Journal of Texture Studies, 1992, v. 23, n. 3, p. 267, doi. 10.1111/j.1745-4603.1992.tb00525.x
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- Article
6
MEASUREMENT OF THE TENSILE FAILURE OF GELS.
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- Journal of Texture Studies, 1992, v. 23, n. 3, p. 349, doi. 10.1111/j.1745-4603.1992.tb00530.x
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- Article
7
VISCOELASTIC BEHAVIOUR OF AMYLOSE-FATTY ACID GELS.
- Published in:
- Journal of Texture Studies, 1992, v. 23, n. 3, p. 297, doi. 10.1111/j.1745-4603.1992.tb00527.x
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- Article
8
CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS I. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE-THAW STABILITY.
- Published in:
- Journal of Texture Studies, 1992, v. 23, n. 3, p. 279, doi. 10.1111/j.1745-4603.1992.tb00526.x
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- Publication type:
- Article