RELATIONSHIP BETWEEN AERATION AND RHEOLOGY OF BREADS.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 6, p. 727, doi. 10.1111/j.1745-4603.2009.00208.x
- By:
- Publication type:
- Article
Works matching IS 00224901 AND DT 2009 AND VI 40 AND IP 6
Results: 7
1
2
APPLICATION OF ORGANIC ACIDS FOR TEXTURE MODIFICATION OF OCTOPUS ( OCTOPUS VULGARIS) MUSCLE.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 6, p. 637, doi. 10.1111/j.1745-4603.2009.00202.x
- By:
- Publication type:
- Article
3
EFFECTS OF EXTRUSION ON κ-CARRAGEENAN/AGAR MIXED GEL TYPE.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 6, p. 646, doi. 10.1111/j.1745-4603.2009.00203.x
- By:
- Publication type:
- Article
4
MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 6, p. 657, doi. 10.1111/j.1745-4603.2009.00204.x
- By:
- Publication type:
- Article
5
EFFECT OF NaCl AND WATER CONTENT ON EXPANSION AND COLOR OF CASSAVA AND POTATO STARCHES ON BAKING.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 6, p. 676, doi. 10.1111/j.1745-4603.2009.00205.x
- By:
- Publication type:
- Article
6
PHYSICAL AND SENSORY PROPERTIES OF EGG YOLK AND EGG YOLK SUBSTITUTES IN A MODEL MAYONNAISE SYSTEM.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 6, p. 692, doi. 10.1111/j.1745-4603.2009.00206.x
- By:
- Publication type:
- Article
7
PROCESS PARAMETER OPTIMIZATION FOR TEXTURAL PROPERTIES OF READY-TO-EAT EXTRUDED SNACK FOOD FROM MILLET AND LEGUME PIECES BLENDS.
- Published in:
- Journal of Texture Studies, 2009, v. 40, n. 6, p. 710, doi. 10.1111/j.1745-4603.2009.00207.x
- By:
- Publication type:
- Article