TEXTURE OF BAKED BEANS - A COMPARISON OF SEVERAL METHODS OF MEASUREMENT.
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 96, doi. 10.1111/j.1745-4603.1971.tb00276.x
- By:
- Publication type:
- Article
Works matching IS 00224901 AND DT 1971 AND VI 2 AND IP 1
Results: 12
1
2
ASTM SUB-COMMITTEE E-18 ON TEXTURE.
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 117, doi. 10.1111/j.1745-4603.1971.tb00278.x
- Publication type:
- Article
3
RATE OF FREEZING AND INTEGRITY OF VEGETABLE TISSUES: IV: Observations on Summer Squash (Cucurbita pepo L.).
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 89, doi. 10.1111/j.1745-4603.1971.tb00275.x
- By:
- Publication type:
- Article
4
DENTAL FORCES AND MASTICATION.
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 3, doi. 10.1111/j.1745-4603.1971.tb00269.x
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- Publication type:
- Article
5
DYNAMIC ELASTIC PROPERTIES AND SENSORY QUALITY OF APPLE FRUIT.
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 62, doi. 10.1111/j.1745-4603.1971.tb00273.x
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- Publication type:
- Article
6
FREQUENCY SPECTROGRAPHIC ANALYSIS OF BONE CONDUCTED CHEWING SOUNDS IN PERSONS WITH NATURAL AND ARTIFICIAL DENTITIONS.
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 50, doi. 10.1111/j.1745-4603.1971.tb00272.x
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- Publication type:
- Article
7
EFFECT OF MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE-DRIED SLICED BEEF.
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 18, doi. 10.1111/j.1745-4603.1971.tb00270.x
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- Publication type:
- Article
8
LITERATURE ABSTRACTS.
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 119, doi. 10.1111/j.1745-4603.1971.tb00280.x
- Publication type:
- Article
9
THE DETERMINATION OF POISSON'S RATIO BY COMPRESSION TESTS OF CYLINDRICAL SPECIMENS.
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 31, doi. 10.1111/j.1745-4603.1971.tb00271.x
- By:
- Publication type:
- Article
10
THE EFFECT OF THE COLLOIDAL STATE OF THE EMULSION ON ICE CREAM STRUCTURE.
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 110, doi. 10.1111/j.1745-4603.1971.tb00277.x
- By:
- Publication type:
- Article
11
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat Gel.
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 75, doi. 10.1111/j.1745-4603.1971.tb00274.x
- By:
- Publication type:
- Article
12
BOOK REVIEW.
- Published in:
- Journal of Texture Studies, 1971, v. 2, n. 1, p. 118, doi. 10.1111/j.1745-4603.1971.tb00279.x
- Publication type:
- Article