THE EFFECT OF SOME MEAT PROTEINS ON THE RHEOLOGICAL PROPERTIES OF PECTATE AND ALGINATE GELS.
- Published in:
- Journal of Texture Studies, 1980, v. 11, n. 3, p. 247, doi. 10.1111/j.1745-4603.1980.tb00324.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 1980 AND VI 11 AND IP 3
Results: 9
1
2
LIQUID TWO-PHASE WATER-PROTEIN-POLYSACCHARIDE SYSTEMS AND THEIR PROCESSING INTO TEXTURED PROTEIN PRODUCTS.
- Published in:
- Journal of Texture Studies, 1980, v. 11, n. 3, p. 199, doi. 10.1111/j.1745-4603.1980.tb00321.x
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- Publication type:
- Article
3
RHEOLOGICAL CHARACTERIZATION OF LOW-METHOXYL PECTIN GEL BY NORMAL CREEP AND RELAXATION.
- Published in:
- Journal of Texture Studies, 1980, v. 11, n. 3, p. 271, doi. 10.1111/j.1745-4603.1980.tb00326.x
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- Publication type:
- Article
4
LITERATURE ABSTRACTS.
- Published in:
- Journal of Texture Studies, 1980, v. 11, n. 3, p. 309, doi. 10.1111/j.1745-4603.1980.tb00328.x
- Publication type:
- Article
5
TEXTURE-STRUCTURE RELATIONSHIPS IN BACON LEAN.
- Published in:
- Journal of Texture Studies, 1980, v. 11, n. 3, p. 217, doi. 10.1111/j.1745-4603.1980.tb00322.x
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- Publication type:
- Article
6
RHEOLOGICAL PROPERTIES OF AQUEOUS AGAROSE-GELATIN GELS.
- Published in:
- Journal of Texture Studies, 1980, v. 11, n. 3, p. 257, doi. 10.1111/j.1745-4603.1980.tb00325.x
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- Publication type:
- Article
7
RESEARCH NOTE PASTING BEHAVIOUR OF PARBOILED RICE.
- Published in:
- Journal of Texture Studies, 1980, v. 11, n. 3, p. 239, doi. 10.1111/j.1745-4603.1980.tb00323.x
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- Publication type:
- Article
8
STRUCTURE OF FOODS.
- Published in:
- Journal of Texture Studies, 1980, v. 11, n. 3, p. 187, doi. 10.1111/j.1745-4603.1980.tb00320.x
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- Publication type:
- Article
9
RELATIONSHIPS BETWEEN SENSORY CRISPNESS AND OTHER SENSORY AND INSTRUMENTAL PARAMETERS.
- Published in:
- Journal of Texture Studies, 1980, v. 11, n. 3, p. 291, doi. 10.1111/j.1745-4603.1980.tb00327.x
- By:
- Publication type:
- Article