A NUMERICAL APPROACH TO COMPUTE TEXTURAL ATTRIBUTES OF COOKED RICE BY EXTRUSION TESTING.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 3, p. 257, doi. 10.1111/j.1745-4603.2009.00180.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2009 AND VI 40 AND IP 3
Results: 7
1
2
MEASURING RHEOLOGICAL CHARACTERISTICS AND SPREADABILITY OF SOFT FOODS USING A MODIFIED SQUEEZE-FLOW APPARATUS.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 3, p. 275, doi. 10.1111/j.1745-4603.2009.00181.x
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- Publication type:
- Article
3
IMPROVEMENT OF PHYSICAL PROPERTIES OF NONFAT FERMENTED MILK DRINK BY USING WHEY PROTEIN CONCENTRATE.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 3, p. 288, doi. 10.1111/j.1745-4603.2009.00182.x
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- Publication type:
- Article
4
RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE DETERMINED BY CREEP/RECOVERY TESTS: EFFECT OF SAMPLING DIRECTION, TEST TEMPERATURE AND RIPENING TIME.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 3, p. 300, doi. 10.1111/j.1745-4603.2009.00183.x
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- Publication type:
- Article
5
WHITE GUAVA FRUIT AND PUREES: TEXTURAL AND RHEOLOGICAL PROPERTIES AND EFFECT OF THE TEMPERATURE.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 3, p. 334, doi. 10.1111/j.1745-4603.2009.00185.x
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- Publication type:
- Article
6
VISCOELASTIC PROPERTIES OF WHEY PROTEIN CONCENTRATE GELS WITH HONEY AND WHEAT FLOUR AT DIFFERENT pH.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 3, p. 319, doi. 10.1111/j.1745-4603.2009.00184.x
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- Publication type:
- Article
7
THE EFFECT OF TEMPERATURE ON THE RHEOLOGY OF BUTTER, A SPREADABLE BLEND AND SPREADS.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 3, p. 346, doi. 10.1111/j.1745-4603.2009.00186.x
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- Publication type:
- Article