Textural Complexity Model Foods Assessed with Instrumental and Sensory Measurements.
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- Journal of Texture Studies, 2017, v. 48, n. 1, p. 9, doi. 10.1111/jtxs.12188
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- Article
Works matching IS 00224901 AND DT 2017 AND VI 48 AND IP 1
Results: 10
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Influence of Milk and Milk-Born Active Peptide Addition on Textural and Sensory Characteristics of Noodle.
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- Journal of Texture Studies, 2017, v. 48, n. 1, p. 23, doi. 10.1111/jtxs.12198
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- Article
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Physical Properties and Rheological Behavior of Pseudofruits of Hovenia dulcis Thunb. In Different Maturity Stages.
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- Journal of Texture Studies, 2017, v. 48, n. 1, p. 31, doi. 10.1111/jtxs.12199
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- Article
4
Effect of Water Roux Starter ( Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread.
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- Journal of Texture Studies, 2017, v. 48, n. 1, p. 39, doi. 10.1111/jtxs.12204
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Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract.
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- Journal of Texture Studies, 2017, v. 48, n. 1, p. 47, doi. 10.1111/jtxs.12207
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- Article
6
Textural and Sensory Attributes of Steamed Bread Fortified with High-Amylose Maize Starch.
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- Journal of Texture Studies, 2017, v. 48, n. 1, p. 3, doi. 10.1111/jtxs.12208
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- Publication type:
- Article
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Functionality of Different Surfactants on the Rheological and Micro-Structural Characteristics of Multigrain Premix Incorporated Wheat Flour.
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- Journal of Texture Studies, 2017, v. 48, n. 1, p. 57, doi. 10.1111/jtxs.12209
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- Publication type:
- Article
8
Relationships Between Mechanical Properties Obtained from Compression Test and Electromyography Variables During Natural Oral Processing of Gellan Gum Gels.
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- Journal of Texture Studies, 2017, v. 48, n. 1, p. 66, doi. 10.1111/jtxs.12211
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- Article
9
Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread.
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- Journal of Texture Studies, 2017, v. 48, n. 1, p. 76, doi. 10.1111/jtxs.12212
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- Article
10
Issue Information.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 1, p. 1, doi. 10.1111/jtxs.12217
- Publication type:
- Article