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Journal of Texture Studies|September 14, 2022
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking propertiesShivaprasad Doddabematti Prakash, Eric Nkurikiye, Bipin Rajpurohit, et al.Journal of Texture Studies|September 4, 2025
Texture Discrimination of Agar Gels in RatsTakutoshi Wakao, Chihiro Nakatomi, Hiroshi Ikeda, et al.Journal of Texture Studies|May 26, 2020
Modeling and analyzing rheological behavior of sour lemon juice concentrate using image processing methodsEsra Çavdir, Selahaddin B Akben, Adnan BozdoğanJournal of Texture Studies|April 14, 2020
Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurtsMarina Hovjecki, Zorana Miloradovic, Vladislav Rac, et al.Journal of Texture Studies|June 10, 2020
Impact of roasting conditions on the quality and acceptance of the peanut pasteRafael de Freitas Floriano, Karine Gräbin, Rochele Cassanta Rossi, et al.Journal of Texture Studies|June 16, 2020
Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gelsEng-Keng Seow, Thuan-Chew Tan, Lai Kuan Lee, et al.Journal of Texture Studies|June 11, 2020
Effect of sugarcane bagasse addition on physical, chemical, and sensory properties of oat flour and banana cakeAmanda S Silva, Luana G Correa, Rafaela S S Kanai, et al.Journal of Texture Studies|May 14, 2020
The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approachMohammad Norazmi Ahmad, Muhammad Shahrain Shuhaimen, Erna Normaya, et al.Journal of Texture Studies|April 8, 2020
Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varietiesLavanya Devraj, Venkatachalapathy Natarajan, Sinija Vadakkeppulpara Ramachandran, et al.Journal of Texture Studies|September 9, 2021
Influence of milling methods on the flow properties of ivory teff flourRoselle Barretto, Rañia Marie Buenavista, Ravi Pandiselvam, et al.Pageof 74