Works matching IS 00224901 AND DT 1983 AND VI 14 AND IP 3

Results: 11

SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 2. INFLUENCE OF EMULSIFICATION TEMPERATURE, NaCl AND METHANOL ON THE VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING ACID PRECIPITATED SOY PROTEIN.

Published in:

Journal of Texture Studies, 1983, v. 14, n. 3, p. 267, doi. 10.1111/j.1745-4603.1983.tb00349.x

By:

RIVAS, H. J.;
SHERMAN, P.

Publication type:

Article

EFFECT OF RHEOLOGICAL INTERRELATIONSHIPS BETWEEN STARCH GEL AND FAT ON THE FAT DISPERSION IN FARINACEOUS GEL MATRIX.

Published in:

Journal of Texture Studies, 1983, v. 14, n. 3, p. 303, doi. 10.1111/j.1745-4603.1983.tb00352.x

By:

KAZANTZIS, D.;
LEE, C. M.

Publication type:

Article

SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 1. VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING SOY OR MEAT PROTEINS.

Published in:

Journal of Texture Studies, 1983, v. 14, n. 3, p. 251, doi. 10.1111/j.1745-4603.1983.tb00348.x

By:

RIVAS, H. J.;
SHERMAN, P.

Publication type:

Article

THE RHEOLOGICAL CONDITIONS ASSOCIATED WITH JUDGEMENT OF POURABILITY AND SPREADABILITY OF SALAD DRESSINGS.

Published in:

Journal of Texture Studies, 1983, v. 14, n. 3, p. 277, doi. 10.1111/j.1745-4603.1983.tb00350.x

By:

KIOSSEOGLOU, V. D.;
SHERMAN, P.

Publication type:

Article

ANALYSING WARNER-BRATZLER CURVES.

Published in:

Journal of Texture Studies, 1983, v. 14, n. 3, p. 283, doi. 10.1111/j.1745-4603.1983.tb00351.x

By:

KING, N. L.;
JONES, P. N.

Publication type:

Article

ACKNOWLEDGMENT TO DR. M. A. RAO.

Published in:

Journal of Texture Studies, 1983, v. 14, n. 3, p. vii, doi. 10.1111/j.1745-4603.1983.tb00343.x

By:

BOURNE, M. C.;
SHERMAN, P.

Publication type:

Article

FLOW PARAMETERS OF SELECTED COMMERCIAL SEMI-LIQUID FOOD PRODUCTS.

Published in:

Journal of Texture Studies, 1983, v. 14, n. 3, p. 213, doi. 10.1111/j.1745-4603.1983.tb00345.x

By:

CANOVAS, G. V. BARBOSA;
PELEG, M.

Publication type:

Article

MAJOR FACTORS AFFECTING COOKED MILLED RICE HARDNESS AND COOKING TIME.

Published in:

Journal of Texture Studies, 1983, v. 14, n. 3, p. 235, doi. 10.1111/j.1745-4603.1983.tb00346.x

By:

JULIANO, BIENVENIDO O.;
PEREZ, CONSUELO M.

Publication type:

Article

FABRICATED FOODSTUFFS AS MULTICOMPONENT GELS.

Published in:

Journal of Texture Studies, 1983, v. 14, n. 3, p. 183, doi. 10.1111/j.1745-4603.1983.tb00344.x

By:

TOLSTOGUZOV, V. B.;
BRAUDO, E. E.

Publication type:

Article

BOOK REVIEWS.

Published in:: Journal of Texture Studies, 1983, v. 14, n. 3, p. 315, doi. 10.1111/j.1745-4603.1983.tb00353.x
Publication type:: Article

TEXTUROMETER AS A TOOL FOR STUDYING VARIETAL DIFFERENCES IN WHEAT FLOUR DOUGHS AND GLUTEN PROTEINS.

Published in:

Journal of Texture Studies, 1983, v. 14, n. 3, p. 245, doi. 10.1111/j.1745-4603.1983.tb00347.x

By:

RAM, B. P.;
NIGAM, S. N.

Publication type:

Article