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Journal of Texture Studies|October 23, 2018
Multi-block analysis for the correlation of physico-chemical and rheological data of 42 fruit pulpsAna Paula Stafussa, Valéria Rampazzo, Rubens Rosario Fernandes, et al.Journal of Texture Studies|September 17, 2019
Effect of common and new gums on the quality, physical, and textural properties of bakery products: A reviewFakhreddin SalehiJournal of Texture Studies|April 4, 2017
FAT CRYSTALS AND THE FLOW RHEOLOGY OF BUTTER AND MARGARINEC Parkinson, P Sherman, S MatsumotoJournal of Texture Studies|April 4, 2017
APPLICATION OF ENGINEERING TECHNIQUES TO EVALUATION OF TEXTURE OF SOLID FOOD MATERIALSNuri N MohseninJournal of Texture Studies|April 4, 2017
A VERSATILE RECORDING COUETTE-TYPE VISCOMETERHarold Corey, Norman CreswickJournal of Texture Studies|April 4, 2017
APPLICATION OF PRINCIPAL COMPONENT ANALYSIS TO FOOD TEXTURE MEASUREMENTSJun Toda, Takeo Wada, Katsuharu Yasumatsu, et al.Journal of Texture Studies|April 4, 2017
SENSORY EVALUATION OF FOOD FIRMNESSAlina S Szczesniak, Malcolm C BourneJournal of Texture Studies|April 4, 2017
PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATIONWei-Wen Mao, Clarence SterlingPageof 74