TEXTURAL CHARACTERISTICS OF PASTA MADE FROM RICE FLOUR SUPPLEMENTED WITH PROTEINS AND HYDROCOLLOIDS.
- Published in:
- Journal of Texture Studies, 2005, v. 36, n. 4, p. 402, doi. 10.1111/j.1745-4603.2005.00024.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2005 AND VI 36 AND IP 4
Results: 6
1
2
SOFTENING KINETICS OF COOKED DRY BEANS AT TEMPERATURES BELOW 100C.
- Published in:
- Journal of Texture Studies, 2005, v. 36, n. 4, p. 351, doi. 10.1111/j.1745-4603.2005.00021.x
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- Article
3
ORAL SIZE PERCEPTION OF PARTICLES: EFFECT OF SIZE, TYPE, VISCOSITY AND METHOD.
- Published in:
- Journal of Texture Studies, 2005, v. 36, n. 4, p. 373, doi. 10.1111/j.1745-4603.2005.00022.x
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- Publication type:
- Article
4
DATA ANALYSIS OF PENETROMETRIC FORCE/DISPLACEMENT CURVES FOR THE CHARACTERIZATION OF WHOLE APPLE FRUITS.
- Published in:
- Journal of Texture Studies, 2005, v. 36, n. 4, p. 387, doi. 10.1111/j.1745-4603.2005.00023.x
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- Publication type:
- Article
5
USING VANE GEOMETRY FOR MEASURING THE TEXTURE OF STIRRED YOGURT.
- Published in:
- Journal of Texture Studies, 2005, v. 36, n. 4, p. 421, doi. 10.1111/j.1745-4603.2005.00025.x
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- Publication type:
- Article
6
MEALINESS DETECTION IN APPLES USING TIME RESOLVED REFLECTANCE SPECTROSCOPY.
- Published in:
- Journal of Texture Studies, 2005, v. 36, n. 4, p. 439, doi. 10.1111/j.1745-4603.2005.00026.x
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- Article