Issue Information.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 5, p. 375, doi. 10.1111/jtxs.12151
- Publication type:
- Article
Works matching IS 00224901 AND DT 2016 AND VI 47 AND IP 5
Results: 8
1
2
The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 5, p. 423, doi. 10.1111/jtxs.12176
- By:
- Publication type:
- Article
3
Gluten-Free Bread Prepared with Fresh and Freeze-Dried Rice Sourdough-Texture and Sensory Evaluation.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 5, p. 443, doi. 10.1111/jtxs.12180
- By:
- Publication type:
- Article
4
New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 5, p. 413, doi. 10.1111/jtxs.12190
- By:
- Publication type:
- Article
5
Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 5, p. 432, doi. 10.1111/jtxs.12179
- By:
- Publication type:
- Article
6
An ISO-Protein Model Food System for Evaluating Food Texture Effects.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 5, p. 377, doi. 10.1111/jtxs.12182
- By:
- Publication type:
- Article
7
Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low-Fat Mayonnaise.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 5, p. 403, doi. 10.1111/jtxs.12183
- By:
- Publication type:
- Article
8
'Oral' Tribological Study on the Astringency Sensation of Red Wines.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 5, p. 392, doi. 10.1111/jtxs.12184
- By:
- Publication type:
- Article