ASSESSING COHESIVENESS OF MASS IN FOODS USING AN ELECTRONIC SENSING SYSTEM.
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- Journal of Texture Studies, 2002, v. 33, n. 6, p. 571, doi. 10.1111/j.1745-4603.2002.tb01368.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2002 AND VI 33 AND IP 6
Results: 8
1
2
OSCILLATING VANE GEOMETRY FOR SOFT SOLID GELS AND FOAMS.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 6, p. 487, doi. 10.1111/j.1745-4603.2002.tb01363.x
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- Article
3
EVALUATION OF NUMERICAL ALGORITHMS FOR THE INSTRUMENTAL MEASUREMENT OF BOWL-LIFE AND CHANGES IN TEXTURE OVER TIME FOR READY-TO-EAT BREAKFAST CEREALS.
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- Journal of Texture Studies, 2002, v. 33, n. 6, p. 505, doi. 10.1111/j.1745-4603.2002.tb01364.x
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- Article
4
EFFECTS OF PHYSICAL PROPERTIES AND ORAL PERCEPTION ON TRANSIT SPEED AND PASSING TIME OF SEMILIQUID FOODS FROM THE MID-PHARYNX TO THE HYPOPHARYNX.
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- Journal of Texture Studies, 2002, v. 33, n. 6, p. 585, doi. 10.1111/j.1745-4603.2002.tb01369.x
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- Article
5
A SMALL SCALE LABORATORY NOODLE SHEETING MACHINE.
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- Journal of Texture Studies, 2002, v. 33, n. 6, p. 559, doi. 10.1111/j.1745-4603.2002.tb01367.x
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- Article
6
SENSORY FIRMNESS SCALE BASED ON GELATIN GELS.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 6, p. 543, doi. 10.1111/j.1745-4603.2002.tb01366.x
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- Article
7
RHEOLOGICAL PROPERTIES, MICROSTRUCTURE AND SENSORY PERCEPTION OF HIGH-AMYLOSE STARCH-PECTIN MIXED GELS.
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- Journal of Texture Studies, 2002, v. 33, n. 6, p. 473, doi. 10.1111/j.1745-4603.2002.tb01362.x
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- Article
8
COMPARISON OF MECHANICAL TESTS FOR EVALUATING TEXTURAL CHANGES IN POTATOES DURING THERMAL SOFTENING.
- Published in:
- Journal of Texture Studies, 2002, v. 33, n. 6, p. 529, doi. 10.1111/j.1745-4603.2002.tb01365.x
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- Article