FORCE, RATE AND WORK USED DURING INCISOR PENETRATION ON DIFFERENT TEXTURAL FOODS.
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- Journal of Texture Studies, 2008, v. 39, n. 2, p. 115, doi. 10.1111/j.1745-4603.2008.00133.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2008 AND VI 39 AND IP 2
Results: 5
1
2
PREDICTING SENSORY COHESIVENESS, HARDNESS AND SPRINGINESS OF SOLID FOODS FROM INSTRUMENTAL MEASUREMENTS.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 2, p. 129, doi. 10.1111/j.1745-4603.2008.00134.x
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- Article
3
PHYSICAL, SENSORY AND FLOW PROPERTIES OF WHEAT STARCH–DAIRY BY-PRODUCT SPRAY-DRIED PEKMEZ MIXTURES.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 2, p. 150, doi. 10.1111/j.1745-4603.2008.00135.x
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- Publication type:
- Article
4
THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 2, p. 169, doi. 10.1111/j.1745-4603.2008.00136.x
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- Publication type:
- Article
5
STRESS RELAXATION BEHAVIOR OF MICROWAVE-VACUUM-DRIED ALGINATE GELS.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 2, p. 183, doi. 10.1111/j.1745-4603.2008.00138.x
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- Publication type:
- Article