APPLICATION OF AN IN-LINE RHEOLOGICAL CHARACTERIZATION METHOD TO CHEMICALLY MODIFIED AND NATIVE CORN STARCH.
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- Journal of Texture Studies, 2005, v. 36, n. 3, p. 237, doi. 10.1111/j.1745-4603.2005.00014.x
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- Article
Works matching IS 00224901 AND DT 2005 AND VI 36 AND IP 3
Results: 7
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2
PERCEPTION OF TEXTURE AND FLAVOR IN SOUPS BY ELDERLY AND YOUNG SUBJECTS.
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- Journal of Texture Studies, 2005, v. 36, n. 3, p. 255, doi. 10.1111/j.1745-4603.2005.00015.x
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- Article
3
RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT.
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- Journal of Texture Studies, 2005, v. 36, n. 3, p. 273, doi. 10.1111/j.1745-4603.2005.00016.x
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- Article
4
RHEOLOGICAL PROPERTIES OF OIL-IN-WATER EMULSIONS FORMED WITH MILK PROTEIN CONCENTRATE.
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- Journal of Texture Studies, 2005, v. 36, n. 3, p. 289, doi. 10.1111/j.1745-4603.2005.00017.x
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- Article
5
CONTRIBUTION OF GLYCEROL, ETHANOL AND SUGAR TO THE PERCEPTION OF VISCOSITY AND DENSITY ELICITED BY MODEL WHITE WINES.
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- Journal of Texture Studies, 2005, v. 36, n. 3, p. 303, doi. 10.1111/j.1745-4603.2005.00018.x
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- Article
6
MICROSTRUCTURE OF BOILED YAM ( DIOSCOREA SPP.) AND ITS IMPLICATION FOR ASSESSMENT OF TEXTURAL QUALITY.
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- Journal of Texture Studies, 2005, v. 36, n. 3, p. 324, doi. 10.1111/j.1745-4603.2005.00019.x
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- Article
7
RHEOLOGICAL AND PHYSICOCHEMICAL BEHAVIOR OF FORTIFIED YOGURT, WITH FIBER AND CALCIUM.
- Published in:
- Journal of Texture Studies, 2005, v. 36, n. 3, p. 333, doi. 10.1111/j.1745-4603.2005.00020.x
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- Article