FULL UNIAXIAL COMPRESSION CURVES FOR PREDICTING SENSORY TEXTURE QUALITY OF COOKED POTATOES.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 2, p. 119, doi. 10.1111/j.1745-4603.2002.tb01339.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2002 AND VI 33 AND IP 2
Results: 6
1
2
BOOK REVIEWS.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 2, p. 161, doi. 10.1111/j.1745-4603.2002.tb01342.x
- Publication type:
- Article
3
FOOD HARDNESS AND FRACTURABILITY ASSESSMENT BY AN ELECTRONIC SENSING SYSTEM.
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- Journal of Texture Studies, 2002, v. 33, n. 2, p. 135, doi. 10.1111/j.1745-4603.2002.tb01340.x
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- Article
4
EFFECT OF CONCENTRATION ON THE RHEOLOGY AND SERUM SEPARATION OF TOMATO SUSPENSIONS.
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- Journal of Texture Studies, 2002, v. 33, n. 2, p. 91, doi. 10.1111/j.1745-4603.2002.tb01337.x
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- Article
5
TEXTURAL CHARACTERIZATION OF SOY-BASED YOGURT BY THE VANE METHOD.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 2, p. 105, doi. 10.1111/j.1745-4603.2002.tb01338.x
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- Publication type:
- Article
6
THE USE OF CRITICAL STRESS INTENSITY FACTOR TO QUANTIFY 'HARDNESS' AND 'CRUNCHINESS' OBJECTIVELY.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 2, p. 149, doi. 10.1111/j.1745-4603.2002.tb01341.x
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- Publication type:
- Article