DEVELOPMENT OF A SOY-BASED CREAM CHEESE.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 6, p. 635, doi. 10.1111/j.1745-4603.2008.00163.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2008 AND VI 39 AND IP 6
Results: 6
1
2
INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 6, p. 695, doi. 10.1111/j.1745-4603.2008.00164.x
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- Article
3
RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 6, p. 617, doi. 10.1111/j.1745-4603.2008.00161.x
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- Publication type:
- Article
4
MANGO SOY FORTIFIED PROBIOTIC YOGURT: EFFECT OF CULTURE ADDITION AND TEMPERATURE ON TEXTURAL CHARACTERISTICS.
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- Journal of Texture Studies, 2008, v. 39, n. 6, p. 673, doi. 10.1111/j.1745-4603.2008.00162.x
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- Publication type:
- Article
5
THE MEULLENET-OWENS RAZOR SHEAR (MORS) FOR PREDICTING POULTRY MEAT TENDERNESS: ITS APPLICATIONS AND OPTIMIZATION.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 6, p. 655, doi. 10.1111/j.1745-4603.2008.00165.x
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- Publication type:
- Article
6
EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS.
- Published in:
- Journal of Texture Studies, 2008, v. 39, n. 6, p. 605, doi. 10.1111/j.1745-4603.2008.00160.x
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- Publication type:
- Article