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Journal of Texture Studies|April 4, 2017
COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE: II: Texture ProfilesS Yoshikawa, S Nishimaru, T Tashiro, et al.Journal of Texture Studies|April 4, 2017
COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE: III: Classification by Multivariate AnalysisS Yoshikawa, S Nishimaru, T Tashiro, et al.Journal of Texture Studies|April 4, 2017
The addition effect of Tunisian date seed fibers on the quality of chocolate spreadsMohamed Ali Bouaziz, Fatma Abbes, Abir Mokni, et al.Journal of Texture Studies|April 4, 2017
SOME EXPERIENCES WITH THE GENERAL FOODS TEXTUROMETERJ G Brennan, R Jowitt, O A MughsiJournal of Texture Studies|April 4, 2017
REVERSIBLE COMPRESSION OF DEHYDRATED PEASA R Rahman, S Bishov, D E WestcottJournal of Texture Studies|April 4, 2017
CONSUMER AWARENESS OF TEXTURE AND OF OTHER FOOD ATTRIBUTES, IIAlina Surmacka SzczesniakJournal of Texture Studies|April 4, 2017
RELATION OF RHEOLOGICAL PROPERTIES OF TESTA OF PISUM SATIVUM L. TO HISTOLOGICAL CHANGESSamuel Angel, Amihud KramerJournal of Texture Studies|April 4, 2017
STUDY OF FOOD TEXTURES BY RECORDING OF CHEWING AND SWALLOWING MOVEMENTSA Pierson, J LE MagnenJournal of Texture Studies|April 4, 2017
TEXTURE OF BAKED BEANS - A COMPARISON OF SEVERAL METHODS OF MEASUREMENTPeter W Voisey, Elizabeth LarmondJournal of Texture Studies|April 4, 2017
RATE OF FREEZING AND INTEGRITY OF VEGETABLE TISSUES: IV: Observations on Summer Squash (Cucurbita pepo L.)G Crivelli, C BuonocorePageof 73