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TEXTURE AND STRUCTURE OF CRISPY-PUFFED FOOD PRODUCTS PART II: MECHANICAL PROPERTIES IN PUNCTURE.
- Published in:
- Journal of Texture Studies, 1998, v. 29, n. 6, p. 617, doi. 10.1111/j.1745-4603.1998.tb00189.x
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- Article
TEXTURE AND STRUCTURE OF CRISPY-PUFFED FOOD PRODUCTS I: MECHANICAL PROPERTIES IN BENDING.
- Published in:
- Journal of Texture Studies, 1995, v. 26, n. 1, p. 11, doi. 10.1111/j.1745-4603.1995.tb00781.x
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- Article
COMPUTERIZED IMAGE ANALYSIS AND TEXTURE OF EXTRUDED BISCUITS.
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- Journal of Texture Studies, 1989, v. 20, n. 2, p. 223, doi. 10.1111/j.1745-4603.1989.tb00435.x
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- Article
Rheological behaviour of wheat flour dough in twin-screw extrusion cooking.
- Published in:
- International Journal of Food Science & Technology, 1990, v. 25, n. 2, p. 129, doi. 10.1111/j.1365-2621.1990.tb01067.x
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- Article