STABILITY AND RHEOLOGY OF DISPERSIONS CONTAINING POLYSACCHARIDE, OLEIC ACID AND WHEY PROTEIN ISOLATE.
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- Journal of Texture Studies, 2012, v. 43, n. 1, p. 63, doi. 10.1111/j.1745-4603.2011.00317.x
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2012 AND VI 43 AND IP 1
Results: 7
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2
RELATION BETWEEN PROTEIN CHARACTERISTICS AND TPA TEXTURE CHARACTERISTICS OF CRISP GRASS CARP ( CTENOPHARYNGODON IDELLUS C. ET V) AND GRASS CARP ( CTENOPHARYNGODON IDELLUS).
- Published in:
- Journal of Texture Studies, 2012, v. 43, n. 1, p. 1, doi. 10.1111/j.1745-4603.2011.00311.x
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- Article
3
PHYSICS AND TACTILE PERCEPTION OF FLUID-COVERED SURFACES.
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- Journal of Texture Studies, 2012, v. 43, n. 1, p. 77, doi. 10.1111/j.1745-4603.2011.00318.x
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- Article
4
THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED FLOUR ON THE RHEOLOGICAL PARAMETERS OF THE DOUGH ASSESSED BY MIXOLAB.
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- Journal of Texture Studies, 2012, v. 43, n. 1, p. 40, doi. 10.1111/j.1745-4603.2011.00315.x
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- Article
5
DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN-FREE BREAD.
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- Journal of Texture Studies, 2012, v. 43, n. 1, p. 29, doi. 10.1111/j.1745-4603.2011.00314.x
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- Article
6
LIPID-ENRICHED EGG YOLK FRACTION AS INGREDIENT IN COSMETIC EMULSIONS.
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- Journal of Texture Studies, 2012, v. 43, n. 1, p. 12, doi. 10.1111/j.1745-4603.2011.00312.x
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- Article
7
FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS.
- Published in:
- Journal of Texture Studies, 2012, v. 43, n. 1, p. 49, doi. 10.1111/j.1745-4603.2011.00316.x
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- Publication type:
- Article