MECHANICAL PROPERTIES OF TOMATOES AS RELATED TO PUNCTURE INJURY SUSCEPTIBILITY.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 5, p. 415, doi. 10.1111/j.1745-4603.2002.tb01357.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2002 AND VI 33 AND IP 5
Results: 8
1
2
USE OF PHYSICO-CHEMICAL METHODS FOR ASSESSMENT OF SENSORY CHANGES IN CARROT TEXTURE AND SWEETNESS DURING COOKING.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 5, p. 367, doi. 10.1111/j.1745-4603.2002.tb01354.x
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- Article
3
ASSESSING FOOD FIRMNESS USING AN ELECTRONIC SENSING SYSTEM WITH A MODEL FOOD SYSTEM.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 5, p. 389, doi. 10.1111/j.1745-4603.2002.tb01355.x
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- Publication type:
- Article
4
EFFECTS OF BARLEY FLOUR, WET GLUTEN AND LIQUID SHORTENING ON THE TEXTURE AND STORAGE CHARACTERISTICS OF CHAPATI.
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- Journal of Texture Studies, 2002, v. 33, n. 5, p. 461, doi. 10.1111/j.1745-4603.2002.tb01360.x
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- Publication type:
- Article
5
RHEOLOGY OF YOGURT DURING PIPE FLOW AS CHARACTERIZED BY MAGNETIC RESONANCE IMAGING.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 5, p. 431, doi. 10.1111/j.1745-4603.2002.tb01358.x
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- Publication type:
- Article
6
BOOK REVIEW.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 5, p. 471, doi. 10.1111/j.1745-4603.2002.tb01361.x
- Publication type:
- Article
7
TEXTURAL QUALITY OF WHITE PAN BREAD BY SENSORY AND INSTRUMENTAL MEASUREMENTS.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 5, p. 401, doi. 10.1111/j.1745-4603.2002.tb01356.x
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- Publication type:
- Article
8
DETERMINATION OF PRACTICALLY SIGNIFICANT DIFFERENCES IN THE SENSORILY PERCEIVED CONSISTENCY OF SEMILIQUID FOODS.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 5, p. 445, doi. 10.1111/j.1745-4603.2002.tb01359.x
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- Publication type:
- Article