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Journal of Texture Studies|November 11, 2018
Effect of gellan gum on functional properties of low-fat chicken meat battersKe Li, Jiu-Ya Liu, Lei Fu, et al.Journal of Texture Studies|April 4, 2017
MEASUREMENT OF TOMATO FIRMNESS WITH A UNIVERSAL TESTING MACHINEC B HoltJournal of Texture Studies|April 4, 2017
PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: CROSS-LINKAGE OF PROTEINSWei-Wen Mao, Clarence SterlingJournal of Texture Studies|April 4, 2017
Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchupAhmadreza Komeilyfard, Mohammad Fazel, Hamidreza Akhavan, et al.Journal of Texture Studies|April 4, 2017
TEXTURAL AND ELASTIC PROPERTIES OF IRISH POTATOES: I. Textural PropertiesThomas R Schmidt, Esam M AhmedJournal of Texture Studies|April 4, 2017
FOOD TEXTURE MEASUREMENTS IN CANADAD B Cumming, J M DE Man, A G Lynch, et al.Journal of Texture Studies|April 4, 2017
TEXTURE PROFILE OF IRRADIATED MANGOES AND PEACHESE M Ahmed, R A DennisonJournal of Texture Studies|April 4, 2017
THE INFLUENCE OF TURBULENT FLOW ON THE SENSORY ASSESSMENT OF VISCOSITY IN THE MOUTHC Parkinson, P ShermanJournal of Texture Studies|April 4, 2017
PEA TEXTURE STUDIES USING A SINGLE PUNCTURE MATUROMETERD J Casimir, G G Coote, J C MoyerJournal of Texture Studies|April 4, 2017
LINEARIZATION OF EMPIRICAL RHEOLOGICAL DATA FOR USE IN COMPOSITION CONTROL OF MULTICOMPONENT FOODSTUFFSBirger Drake, Béla NádaiPageof 74