EFFECT OF SUGAR AND FAT REPLACERS ON THE TEXTURE OF BAKED GOODS.
- Published in:
- Journal of Texture Studies, 2004, v. 35, n. 4, p. 383, doi. 10.1111/j.1745-4603.2004.tb00602.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2004 AND VI 35 AND IP 4
Results: 7
1
2
EFFECT OF DEGREE OF COMPRESSION ON TEXTURE.
- Published in:
- Journal of Texture Studies, 2004, v. 35, n. 4, p. 341, doi. 10.1111/j.1745-4603.2004.tb00599.x
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- Publication type:
- Article
3
INFLUENCE OF FERMENTATION CONDITIONS ON RHEOLOGICAL PROPERTIES AND SERUM SEPARATION OF AYRAN.
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- Journal of Texture Studies, 2004, v. 35, n. 4, p. 415, doi. 10.1111/j.1745-4603.2004.tb00604.x
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- Publication type:
- Article
4
CELLULAR STRUCTURE OF PEANUT-BASED EXTRUDED SNACK PRODUCTS USING SCANNING ELECTRON MICROSCOPY.
- Published in:
- Journal of Texture Studies, 2004, v. 35, n. 4, p. 353, doi. 10.1111/j.1745-4603.2004.tb00600.x
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- Article
5
PHYSICOCHEMICAL PROPERTIES OF TEXTURIZED MEAT ANALOG MADE FROM PEANUT FLOUR AND SOY PROTEIN ISOLATE WITH A SINGLE-SCREW EXTRUDER.
- Published in:
- Journal of Texture Studies, 2004, v. 35, n. 4, p. 371, doi. 10.1111/j.1745-4603.2004.tb00601.x
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- Article
6
CHEWING BEHAVIOR OBSERVED AT DIFFERENT STAGES OF MASTICATION FOR SIX FOODS, STUDIED BY ELECTROMYOGRAPHY AND JAW KINEMATICS IN YOUNG AND ELDERLY SUBJECTS.
- Published in:
- Journal of Texture Studies, 2004, v. 35, n. 4, p. 395, doi. 10.1111/j.1745-4603.2004.tb00603.x
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- Publication type:
- Article
7
INFLUENCE OF FROZEN NOODLE PROCESSING ON COOKED NOODLE TEXTURE.
- Published in:
- Journal of Texture Studies, 2004, v. 35, n. 4, p. 429, doi. 10.1111/j.1745-4603.2004.tb00605.x
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- Publication type:
- Article