IN-HAND SENSORY EVALUATION OF TEXTURAL CHARACTERISTICS IN MODEL PROCESSED CHEESE ANALOGUES.
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- Journal of Texture Studies, 2002, v. 33, n. 4, p. 255, doi. 10.1111/j.1745-4603.2002.tb01348.x
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- Article
Works matching IS 00224901 AND DT 2002 AND VI 33 AND IP 4
Results: 6
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2
CHEWING PATTERNS OF VARIOUS TEXTURE FOODS STUDIED BY ELECTROMYOGRAPHY IN YOUNG AND ELDERLY POPULATIONS.
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- Journal of Texture Studies, 2002, v. 33, n. 4, p. 269, doi. 10.1111/j.1745-4603.2002.tb01349.x
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- Article
3
FUNCTIONS OF STARCH IN FORMATION OF STARCH/MEAT COMPOSITE DURING HEATING.
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- Journal of Texture Studies, 2002, v. 33, n. 4, p. 341, doi. 10.1111/j.1745-4603.2002.tb01353.x
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- Article
4
FUNCTIONALITY COMPARISON BETWEEN DERIVATIZED WHEY PROTEINS AND A PREGELATINIZED STARCH.
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- Journal of Texture Studies, 2002, v. 33, n. 4, p. 297, doi. 10.1111/j.1745-4603.2002.tb01351.x
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- Article
5
STUDY OF THE ANOMALOUS CAPILLARY BAGLEY FACTOR BEHAVIOR OF THREE TYPES OF WHEAT FLOUR DOUGHS AT TWO MOISTURE CONTENTS.
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- Journal of Texture Studies, 2002, v. 33, n. 4, p. 315, doi. 10.1111/j.1745-4603.2002.tb01352.x
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- Article
6
COMPARISON OF PHYSICAL PROPERTIES OF AGAR, LOW GEL STRENGTH AGAR AND GELATIN, AS SUPPLEMENTARY FOOD FOR PEOPLE WITH SWALLOWING DIFFICULTY.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 4, p. 285, doi. 10.1111/j.1745-4603.2002.tb01350.x
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- Article