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Journal of texture studies

Showing results (551-560 of 714) with videos related to

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Journal of Texture Studies|October 3, 2017
A unique method for detecting beef tenderness based on viscoelasticity principleYuan Long, Xiuying Tang, Wenjuan Wang, et al.
Journal of Texture Studies|October 3, 2017
Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spreadPoliana Fernandes Almeida, Suzana Caetano da Silva Lannes
Journal of Texture Studies|October 3, 2017
Pasta quality as impacted by the type of flour and starch and the level of egg additionMohammed Saleh, Khalid Al-Ismail, Radwan Ajo
Journal of Texture Studies|October 3, 2017
Bran-induced effects on the evolution of bubbles and rheological properties in bread doughS Padma Ishwarya, Kiran M Desai, Srinivasulu Naladala, et al.
Journal of Texture Studies|October 3, 2017
Human capability in the perception of extensional and shear viscosityZhihong Lv, Jianshe Chen, Melvin Holmes
Journal of Texture Studies|April 4, 2017
RECENT ADVANCES IN PHARMACEUTICAL RHEOLOGYB W Barry
Journal of Texture Studies|April 4, 2017
A preliminary study on the application of natural sweet proteins in agar-based gelsNicoletta A Miele, Rossella Di Monaco, Francesca Dell'Amura, et al.
Journal of Texture Studies|April 4, 2017
Studies on effect of temperature and time on textural and rheological properties of starch isolated from traditional rice cultivars of Kashmir (India)Farhan M Bhat, Charanjit S Riar
Journal of Texture Studies|April 4, 2017
Changes in food bolus texture during masticationSachie Wada, Takaharu Goto, Keiko Fujimoto, et al.
Journal of Texture Studies|April 4, 2017
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: IV. Contribution of Native Tropomyosin and Actin in Myosin B to Rheological Properties of Heat Set Minced-Meat GelTeruo Nakayama, Yasushi Sato
Pageof 72

Showing results (551-560 of 714) with videos related to

Sort By:
Pageof 72
Journal of Texture Studies|October 3, 2017
A unique method for detecting beef tenderness based on viscoelasticity principleYuan Long, Xiuying Tang, Wenjuan Wang, et al.
Journal of Texture Studies|October 3, 2017
Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spreadPoliana Fernandes Almeida, Suzana Caetano da Silva Lannes
Journal of Texture Studies|October 3, 2017
Pasta quality as impacted by the type of flour and starch and the level of egg additionMohammed Saleh, Khalid Al-Ismail, Radwan Ajo
Journal of Texture Studies|October 3, 2017
Bran-induced effects on the evolution of bubbles and rheological properties in bread doughS Padma Ishwarya, Kiran M Desai, Srinivasulu Naladala, et al.
Journal of Texture Studies|October 3, 2017
Human capability in the perception of extensional and shear viscosityZhihong Lv, Jianshe Chen, Melvin Holmes
Journal of Texture Studies|April 4, 2017
RECENT ADVANCES IN PHARMACEUTICAL RHEOLOGYB W Barry
Journal of Texture Studies|April 4, 2017
A preliminary study on the application of natural sweet proteins in agar-based gelsNicoletta A Miele, Rossella Di Monaco, Francesca Dell'Amura, et al.
Journal of Texture Studies|April 4, 2017
Studies on effect of temperature and time on textural and rheological properties of starch isolated from traditional rice cultivars of Kashmir (India)Farhan M Bhat, Charanjit S Riar
Journal of Texture Studies|April 4, 2017
Changes in food bolus texture during masticationSachie Wada, Takaharu Goto, Keiko Fujimoto, et al.
Journal of Texture Studies|April 4, 2017
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: IV. Contribution of Native Tropomyosin and Actin in Myosin B to Rheological Properties of Heat Set Minced-Meat GelTeruo Nakayama, Yasushi Sato
Pageof 72