INSTRUMENTAL MEASURES OF BITE FORCES ASSOCIATED WITH CRISP PRODUCTS.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 1, p. 1, doi. 10.1111/j.1745-4603.2006.00035.x
- By:
- Publication type:
- Article
Works matching IS 00224901 AND DT 2006 AND VI 37 AND IP 1
Results: 7
1
2
MICROMECHANICS: SIMULATING THE ELASTIC BEHAVIOR OF ONION EPIDERMIS TISSUE.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 1, p. 16, doi. 10.1111/j.1745-4603.2006.00036.x
- By:
- Publication type:
- Article
3
CHARACTERIZATION OF AGGLOMERATION PROCESS AS A FUNCTION OF MOISTURE CONTENT USING A MODEL FOOD POWDER.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 1, p. 35, doi. 10.1111/j.1745-4603.2006.00037.x
- By:
- Publication type:
- Article
4
INFLUENCE OF NATIVE LIPIDS ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH AND GLUTEN.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 1, p. 49, doi. 10.1111/j.1745-4603.2006.00038.x
- By:
- Publication type:
- Article
5
INSTRUMENTAL TEXTURE OF A TYPICAL SPANISH CONFECTIONERY PRODUCT XIXONA TURRON AS AFFECTED BY COMMERCIAL CATEGORY AND MANUFACTURING COMPANY.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 1, p. 63, doi. 10.1111/j.1745-4603.2006.00039.x
- By:
- Publication type:
- Article
6
A RAPID BLADE-CUTTING METHOD FOR THE EVALUATION OF OSMOTIC DEHYDRATION OF APPLES AND POTATOES.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 1, p. 80, doi. 10.1111/j.1745-4603.2006.00040.x
- By:
- Publication type:
- Article
7
SOME TEXTURAL, SENSORY AND NUTRITIONAL PROPERTIES OF EXPANDED SNACK FOOD WAFERS MADE FROM CORN, LENTIL AND OTHER INGREDIENTS.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 1, p. 94, doi. 10.1111/j.1745-4603.2006.00041.x
- By:
- Publication type:
- Article