THE EFFECT OF RESISTANT STARCH ADDITION ON VISCOELASTIC PROPERTIES OF COOKED SPAGHETTI.
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- Journal of Texture Studies, 2008, v. 39, n. 1, p. 1, doi. 10.1111/j.1745-4603.2007.00126.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2008 AND VI 39 AND IP 1
Results: 7
1
2
COMPARISON OF INSTRUMENTAL METHODS FOR MEASURING SEED HARDNESS OF FOOD-GRADE SOYBEAN.
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- Journal of Texture Studies, 2008, v. 39, n. 1, p. 28, doi. 10.1111/j.1745-4603.2007.00128.x
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- Article
3
EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIA.
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- Journal of Texture Studies, 2008, v. 39, n. 1, p. 40, doi. 10.1111/j.1745-4603.2007.00129.x
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- Article
4
RHEOLOGICAL AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF SELECTED TURKISH HONEYS.
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- Journal of Texture Studies, 2008, v. 39, n. 1, p. 17, doi. 10.1111/j.1745-4603.2007.00127.x
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- Publication type:
- Article
5
PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYE.
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- Journal of Texture Studies, 2008, v. 39, n. 1, p. 56, doi. 10.1111/j.1745-4603.2007.00130.x
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- Article
6
EFFECT OF COOKING TIME AND STORAGE TEMPERATURE ON THE TEXTURAL PROPERTIES OF CASSAVA DOUGH.
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- Journal of Texture Studies, 2008, v. 39, n. 1, p. 68, doi. 10.1111/j.1745-4603.2007.00131.x
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- Article
7
ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF SEMISOLIDS.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 1, p. 83, doi. 10.1111/j.1745-4603.2007.00132.x
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- Article