SENSORY AND FIRMNESS MEASUREMENTS OF CALCIUM- AND HEAT-TREATED APPLES.
- Published in:
- Journal of Texture Studies, 2000, v. 31, n. 1, p. 109, doi. 10.1111/j.1745-4603.2000.tb00287.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2000 AND VI 31 AND IP 1
Results: 7
1
2
RHEOLOGY AND MICROSTRUCTURE OF WHEAT DOUGH DEVELOPED WITH CONTROLLED DEFORMATION.
- Published in:
- Journal of Texture Studies, 2000, v. 31, n. 1, p. 41, doi. 10.1111/j.1745-4603.2000.tb00283.x
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- Article
3
RHEOLOGICAL MODELS OF CHEDDAR CHEESE TEXTURE AND THEIR APPLICATION TO MATURATION.
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- Journal of Texture Studies, 2000, v. 31, n. 1, p. 1, doi. 10.1111/j.1745-4603.2000.tb00281.x
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- Publication type:
- Article
4
SUITABILITY OF SINGLE-COMPRESSION AND TPA TESTS TO DETERMINE ADHESIVENESS IN SOLID AND SEMI-SOLID FOODS.
- Published in:
- Journal of Texture Studies, 2000, v. 31, n. 1, p. 55, doi. 10.1111/j.1745-4603.2000.tb00284.x
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- Publication type:
- Article
5
INFLUENCE OF UNIAXIAL COMPRESSION RATE ON RHEOLOGICAL PARAMETERS AND SENSORY TEXTURE PREDICTION OF COOKED POTATOES.
- Published in:
- Journal of Texture Studies, 2000, v. 31, n. 1, p. 25, doi. 10.1111/j.1745-4603.2000.tb00282.x
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- Article
6
INSTRUMENTAL MEASUREMENT OF ADHESIVENESS IN SOLID AND SEMI-SOLID FOODS. A SURVEY.
- Published in:
- Journal of Texture Studies, 2000, v. 31, n. 1, p. 69, doi. 10.1111/j.1745-4603.2000.tb00285.x
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- Publication type:
- Article
7
TEXTURAL AND STRUCTURAL CHANGES IN LASAGNA AFTER COOKING.
- Published in:
- Journal of Texture Studies, 2000, v. 31, n. 1, p. 93, doi. 10.1111/j.1745-4603.2000.tb00286.x
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- Publication type:
- Article