ASSESSMENT OF COHESION IN GRUYERE-TYPE CHEESE BY RHEOLOGICAL METHODS.
- Published in:
- Journal of Texture Studies, 1999, v. 30, n. 1, p. 1, doi. 10.1111/j.1745-4603.1999.tb00198.x
- By:
- Publication type:
- Article
Works matching IS 00224901 AND DT 1999 AND VI 30 AND IP 1
Results: 9
1
2
RHEOLOGICAL CHARACTERIZATION OF 'DULCE DE LECHE' BY DYNAMIC AND STEADY SHEAR MEASUREMENTS.
- Published in:
- Journal of Texture Studies, 1999, v. 30, n. 1, p. 43, doi. 10.1111/j.1745-4603.1999.tb00201.x
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- Publication type:
- Article
3
EFFECTS OF GELLAN GUM, CITRIC ACID AND SWEETENER ON THE TEXTURE OF LEMON JELLY.
- Published in:
- Journal of Texture Studies, 1999, v. 30, n. 1, p. 29, doi. 10.1111/j.1745-4603.1999.tb00200.x
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- Publication type:
- Article
4
ANALYSIS OF THE ELASTIC MODULUS OF AGAR GEL BY INDENTATION.
- Published in:
- Journal of Texture Studies, 1999, v. 30, n. 1, p. 17, doi. 10.1111/j.1745-4603.1999.tb00199.x
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- Publication type:
- Article
5
EDITORIAL BOARD ANNOUNCEMENT.
- Published in:
- Journal of Texture Studies, 1999, v. 30, n. 1, p. vi, doi. 10.1111/j.1745-4603.1999.tb00197.x
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- Publication type:
- Article
6
BOOK REVIEWS.
- Published in:
- 1999
- Publication type:
- Book Review
7
RHEOLOGICAL CHARACTERIZATION OF RICOTTA CHEESES BY IMPERFECT SQUEEZING FLOW VISCOMETRY.
- Published in:
- Journal of Texture Studies, 1999, v. 30, n. 1, p. 89, doi. 10.1111/j.1745-4603.1999.tb00203.x
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- Publication type:
- Article
8
GENERAL PRINCIPLES.
- Published in:
- Journal of Texture Studies, 1999, v. 30, n. 1, p. 111, doi. 10.1111/j.1745-4603.1999.tb00205.x
- Publication type:
- Article
9
EFFECT OF PHYSICAL PROPERTIES OF FOOD PARTICLES ON THE DEGREE OF GRAININESS PERCEIVED IN THE MOUTH.
- Published in:
- Journal of Texture Studies, 1999, v. 30, n. 1, p. 59, doi. 10.1111/j.1745-4603.1999.tb00202.x
- By:
- Publication type:
- Article