IN MEMORIAM.
- Published in:
- 2006
- By:
- Publication type:
- Obituary
Works matching IS 00224901 AND DT 2006 AND VI 37 AND IP 4
Results: 7
1
2
RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 4, p. 361, doi. 10.1111/j.1745-4603.2006.00057.x
- By:
- Publication type:
- Article
3
THE ANALYSIS OF STRESS RELAXATION DATA OF SOME VISCOELASTIC FOODS USING A TEXTURE ANALYZER.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 4, p. 383, doi. 10.1111/j.1745-4603.2006.00058.x
- By:
- Publication type:
- Article
4
PREDICTION OF THE SENSORY TEXTURE OF A YAM THICK PASTE (AMALA) USING INSTRUMENTAL AND PHYSICOCHEMICAL PARAMETERS.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 4, p. 393, doi. 10.1111/j.1745-4603.2006.00059.x
- By:
- Publication type:
- Article
5
MECHANISMS UNDERLYING THE ROLE OF FRICTION IN ORAL TEXTURE.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 4, p. 413, doi. 10.1111/j.1745-4603.2006.00060.x
- By:
- Publication type:
- Article
6
OPTIMAL COOKING TIME OF NOODLES RELATED TO THEIR NOTCH SENSITIVITY.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 4, p. 428, doi. 10.1111/j.1745-4603.2006.00061.x
- By:
- Publication type:
- Article
7
PHYSICAL PROPERTIES OF SUGAR-SNAP COOKIES USING GRANULE SURFACE DEPROTEINATED WHEAT STARCH.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 4, p. 442, doi. 10.1111/j.1745-4603.2006.00062.x
- By:
- Publication type:
- Article