Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach.
- Published in:
- Journal of Texture Studies, 2021, v. 52, n. 3, p. 368, doi. 10.1111/jtxs.12588
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- Publication type:
- Article
Works matching IS 00224901 AND DT 2021 AND VI 52 AND IP 3
Results: 13
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Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb.
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 347, doi. 10.1111/jtxs.12585
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- Article
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Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters.
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 314, doi. 10.1111/jtxs.12583
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- Article
4
Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt.
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 334, doi. 10.1111/jtxs.12584
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How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 410, doi. 10.1111/jtxs.12602
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- Article
6
Rheological, textural, and technological modifications in wheat unleavened flatbread substituted with extruded finger millet.
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 400, doi. 10.1111/jtxs.12595
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- Article
7
Determination of texture properties of banana fruit cells with an atomic force microscope: A case study on elastic modulus and stiffness.
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 389, doi. 10.1111/jtxs.12594
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8
Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowing.
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 303, doi. 10.1111/jtxs.12593
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- Article
9
Could the use of saliva substitutes improve food oral processing in individuals with xerostomia? A systematic review.
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 278, doi. 10.1111/jtxs.12591
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- Article
10
Comparison of the effects on tablet disintegration of solvents used to dissolve food thickeners.
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 380, doi. 10.1111/jtxs.12589
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- Article
11
Influence of the interposition of pink muscle fibers in the dorsal ordinary muscle on the postmortem hardness of meat in various fishes.
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 358, doi. 10.1111/jtxs.12587
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- Article
12
What is cohesiveness?—A linguistic exploration of the food texture testing literature.
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 294, doi. 10.1111/jtxs.12586
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- Article
13
Issue Information.
- Published in:
- Journal of Texture Studies, 2021, v. 52, n. 3, p. 275, doi. 10.1111/jtxs.12532
- Publication type:
- Article