Works matching IS 00224901 AND DT 2014 AND VI 45 AND IP 2
Results: 10
Gelation of Cross-Linked Casein under Small and Large Shear Strain.
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- Journal of Texture Studies, 2014, v. 45, n. 2, p. 130, doi. 10.1111/jtxs.12056
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- Article
Computational Modeling of Food Oral Breakdown Using Smoothed Particle Hydrodynamics.
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- Journal of Texture Studies, 2014, v. 45, n. 2, p. 97, doi. 10.1111/jtxs.12062
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- Article
A Fractal Approach to Microstructural Changes during the Storage of Yoghurts Prepared with Starter Cultures Producing Exopolysaccharides.
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- Journal of Texture Studies, 2014, v. 45, n. 2, p. 121, doi. 10.1111/jtxs.12055
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- Article
Establishment of Fracturability Standard Reference Scale by Instrumental and Sensory Analysis of Chinese Food.
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- Journal of Texture Studies, 2014, v. 45, n. 2, p. 148, doi. 10.1111/jtxs.12059
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- Article
Study on the Effect of Concentration and Temperature on Rheological Properties of Whole Barley Flour Suspension by Using Mitschka Method.
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- Journal of Texture Studies, 2014, v. 45, n. 2, p. 164, doi. 10.1111/jtxs.12061
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- Article
Issue Information.
- Published in:
- Journal of Texture Studies, 2014, v. 45, n. 2, p. i, doi. 10.1111/jtxs.12043
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- Article
Artificial Neural Network Approach Coupled with Genetic Algorithm for Predicting Dough Alveograph Characteristics.
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- Journal of Texture Studies, 2014, v. 45, n. 2, p. 110, doi. 10.1111/jtxs.12054
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- Article
Structural Changes Within a Biscuit Bolus During Mastication.
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- Journal of Texture Studies, 2014, v. 45, n. 2, p. 89, doi. 10.1111/jtxs.12058
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- Article
Early Numerical Studies on the Peristaltic Flow through the Pharynx.
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- Journal of Texture Studies, 2014, v. 45, n. 2, p. 155, doi. 10.1111/jtxs.12060
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- Article
Exploratory Study of Physicochemical, Textural and Sensory Characteristics of Sugar-Free Traditional Plum Jams.
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- Journal of Texture Studies, 2014, v. 45, n. 2, p. 138, doi. 10.1111/jtxs.12057
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- Article