Sensory Description of Potato Puree Enriched with Individual Functional Ingredients and Their Blends.
- Published in:
- Journal of Texture Studies, 2013, v. 44, n. 4, p. 301, doi. 10.1111/jtxs.12024
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2013 AND VI 44 AND IP 4
Results: 4
1
2
Inhomogeneous Spatial Distribution of Aroma Compounds in Food Gels for Enhancement of Perceived Aroma Intensity and Muscle Activity during Oral Processing.
- Published in:
- Journal of Texture Studies, 2013, v. 44, n. 4, p. 289, doi. 10.1111/jtxs.12023
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- Publication type:
- Article
3
Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development.
- Published in:
- Journal of Texture Studies, 2013, v. 44, n. 4, p. 317, doi. 10.1111/jtxs.12027
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- Publication type:
- Article
4
Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese.
- Published in:
- Journal of Texture Studies, 2013, v. 44, n. 4, p. 253, doi. 10.1111/jtxs.12021
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- Publication type:
- Article