ANALYSIS OF INSTRUMENTAL AND SENSORY TEXTURE ATTRIBUTES OF MICROWAVE–CONVECTIVE DRIED APPLES.
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- Journal of Texture Studies, 2010, v. 41, n. 4, p. 417, doi. 10.1111/j.1745-4603.2010.00234.x
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- Article
Works matching IS 00224901 AND DT 2010 AND VI 41 AND IP 4
Results: 11
1
2
CHARACTERISTICS OF GELLAN GUM BASED FOOD GELS.
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- Journal of Texture Studies, 2010, v. 41, n. 4, p. 459, doi. 10.1111/j.1745-4603.2010.00236.x
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- Article
3
EFFECT OF THE ADDITION OF DEFATTED DATE SEEDS ON WHEAT DOUGH PERFORMANCE AND BREAD QUALITY.
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- Journal of Texture Studies, 2010, v. 41, n. 4, p. 511, doi. 10.1111/j.1745-4603.2010.00239.x
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- Article
4
FRUCTOOLIGOSACCHARIDES BASED LOW CALORIE GULAB JAMUN: STUDIES ON THE TEXTURE, MICROSTRUCTURE AND SENSORY ATTRIBUTES.
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- Journal of Texture Studies, 2010, v. 41, n. 4, p. 594, doi. 10.1111/j.1745-4603.2010.00235.x
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- Publication type:
- Article
5
DEVELOPMENT OF FIBER-ENRICHED BISCUITS FORMULA BY A MIXTURE DESIGN.
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- Journal of Texture Studies, 2010, v. 41, n. 4, p. 472, doi. 10.1111/j.1745-4603.2010.00237.x
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- Publication type:
- Article
6
COST-EFFECTIVE AND NONDESTRUCTIVE TEXTURAL ASSESSMENT OF FISH FRESHNESS VIA SYSTEM IDENTIFICATION PRINCIPLES.
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- Journal of Texture Studies, 2010, v. 41, n. 4, p. 492, doi. 10.1111/j.1745-4603.2010.00238.x
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- Publication type:
- Article
7
RHEOLOGICAL CHARACTERIZATION OF PEACH PUREES.
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- Journal of Texture Studies, 2010, v. 41, n. 4, p. 532, doi. 10.1111/j.1745-4603.2010.00240.x
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- Publication type:
- Article
8
INFLUENCE OF PACKAGING CONDITIONS ON THE TEXTURAL AND SENSORY CHARACTERISTICS, MICROSTRUCTURE AND COLOR OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE DURING RIPENING.
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- Journal of Texture Studies, 2010, v. 41, n. 4, p. 549, doi. 10.1111/j.1745-4603.2010.00241.x
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- Publication type:
- Article
9
NUTRITIONAL CHARACTERISTICS OF LINSEED/FLAXSEED ( LINUM USITATISSIMUM) AND ITS APPLICATION IN MUFFIN MAKING.
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- Journal of Texture Studies, 2010, v. 41, n. 4, p. 563, doi. 10.1111/j.1745-4603.2010.00242.x
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- Article
10
MICROSTRUCTURAL, COMPOSITIONAL AND TEXTURAL PROPERTIES DURING RIPENING OF LIGHVAN CHEESE, A TRADITIONAL RAW SHEEP CHEESE.
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- Journal of Texture Studies, 2010, v. 41, n. 4, p. 579, doi. 10.1111/j.1745-4603.2010.00244.x
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- Article
11
3-D DYNAMIC OPTICAL TECHNIQUES TO MODEL FOOD MECHANICAL DEFORMATION.
- Published in:
- Journal of Texture Studies, 2010, v. 41, n. 4, p. 440, doi. 10.1111/j.1745-4603.2010.00245.x
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- Publication type:
- Article