EFFECTS OF TEXTURAL CHANGES IN COOKED APPLES ON THE HUMAN BITE, AND INSTRUMENTAL TESTS.
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- Journal of Texture Studies, 2003, v. 34, n. 5/6, p. 499, doi. 10.1111/j.1745-4603.2003.tb01078.x
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- Article
Works matching IS 00224901 AND DT 2003 AND VI 34 AND IP 5/6
Results: 6
1
2
RHEOLOGICAL PROPERTIES, WHEY SEPARATION, AND MICROSTRUCTURE IN SET-STYLE YOGURT: EFFECTS OF HEATING TEMPERATURE AND INCUBATION TEMPERATURE.
- Published in:
- Journal of Texture Studies, 2003, v. 34, n. 5/6, p. 515, doi. 10.1111/j.1745-4603.2003.tb01079.x
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- Article
3
THE KIEFFER DOUGH AND GLUTEN EXTENSIBILITY RIG - AN EXPERIMENTAL EVALUATION.
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- Journal of Texture Studies, 2003, v. 34, n. 5/6, p. 537, doi. 10.1111/j.1745-4603.2003.tb01080.x
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- Article
4
DETERMINATION OF CHOCOLATE VISCOSITY.
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- Journal of Texture Studies, 2003, v. 34, n. 5/6, p. 467, doi. 10.1111/j.1745-4603.2003.tb01077.x
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- Article
5
MECHANICAL PROPERTIES OF WEAK LOCUST BEAN GUM (LBG) GELS UNDER CONTROLLED RAPID FREEZE-THAWING.
- Published in:
- Journal of Texture Studies, 2003, v. 34, n. 5/6, p. 561, doi. 10.1111/j.1745-4603.2003.tb01081.x
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- Article
6
BOOK REVIEW.
- Published in:
- Journal of Texture Studies, 2003, v. 34, n. 5/6, p. 575, doi. 10.1111/j.1745-4603.2003.tb01082.x
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- Publication type:
- Article