Tensile strength of warm and cool season forage grasses in Florida.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 5, p. 382, doi. 10.1111/jtxs.12240
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2017 AND VI 48 AND IP 5
Results: 16
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Germination of sorghum grain results in significant changes in paste and texture properties.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 386, doi. 10.1111/jtxs.12241
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- Article
3
Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 392, doi. 10.1111/jtxs.12242
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- Article
4
Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 403, doi. 10.1111/jtxs.12243
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- Article
5
Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 415, doi. 10.1111/jtxs.12244
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- Publication type:
- Article
6
Influence of compression parameters on mechanical behavior of mozzarella cheese.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 427, doi. 10.1111/jtxs.12246
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- Article
7
Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 439, doi. 10.1111/jtxs.12247
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- Article
8
Classification of starch gel texture for the elderly diets based on instrumental and sensory methodology.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 357, doi. 10.1111/jtxs.12248
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- Article
9
The effect of aging on mastication and swallowing parameters according to the hardness change of solid food.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 362, doi. 10.1111/jtxs.12249
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- Publication type:
- Article
10
Pasta quality as impacted by the type of flour and starch and the level of egg addition.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 370, doi. 10.1111/jtxs.12238
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- Article
11
Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 450, doi. 10.1111/jtxs.12251
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- Article
12
Defining the end-point of mastication: A conceptual model.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 345, doi. 10.1111/jtxs.12253
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- Article
13
Human capability in the perception of extensional and shear viscosity.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 463, doi. 10.1111/jtxs.12255
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- Article
14
Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 470, doi. 10.1111/jtxs.12257
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- Publication type:
- Article
15
A unique method for detecting beef tenderness based on viscoelasticity principle.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 5, p. 433, doi. 10.1111/jtxs.12258
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- Article
16
Issue Information.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 5, p. 343, doi. 10.1111/jtxs.12221
- Publication type:
- Article