Works matching IS 00224901 AND DT 2000 AND VI 31 AND IP 5
Results: 6
INTERNATIONAL INTER-LABORATORY TRIALS TO DETERMINE THE FACTORS AFFECTING THE MEASUREMENT OF CHOCOLATE VISCOSITY.
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- Journal of Texture Studies, 2000, v. 31, n. 5, p. 541, doi. 10.1111/j.1745-4603.2000.tb01019.x
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- Article
BOOK REVIEW.
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- Journal of Texture Studies, 2000, v. 31, n. 5, p. 591, doi. 10.1111/j.1745-4603.2000.tb01021.x
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- Article
STRESS RELAXATION AND LOW FIELD PROTON MAGNETIC RESONANCE STUDIES OF CHEESE ANALOG.
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- Journal of Texture Studies, 2000, v. 31, n. 5, p. 477, doi. 10.1111/j.1745-4603.2000.tb01016.x
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- Article
A NEW APPROACH TO CORRELATE TEXTURAL AND COOKING PARAMETERS WITH OPERATING CONDITIONS DURING DOUBLE-SIDED COOKING OF MEAT PATTIES.
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- Journal of Texture Studies, 2000, v. 31, n. 5, p. 499, doi. 10.1111/j.1745-4603.2000.tb01017.x
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- Article
ELECTROMYOGRAPHIC STUDY OF MASTICATION OF KELP SNACK.
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- Journal of Texture Studies, 2000, v. 31, n. 5, p. 577, doi. 10.1111/j.1745-4603.2000.tb01020.x
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- Article
VARIATIONS IN FLEXURAL AND COMPRESSIVE FRACTURE BEHAVIOR OF A BRITTLE CELLULAR FOOD (DRIED BREAD) IN RESPONSE TO MOISTURE SORPTION.
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- Journal of Texture Studies, 2000, v. 31, n. 5, p. 525, doi. 10.1111/j.1745-4603.2000.tb01018.x
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- Article