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Journal of texture studies

Showing results (581-590 of 714) with videos related to

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Journal of Texture Studies|October 23, 2018
Saliva could act as an emulsifier during oral processing of oil/fatMiodrag Glumac, Lanxi Qin, Jianshe Chen, et al.
Journal of Texture Studies|April 4, 2017
PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: MYOSIN DENATURATIONGeorge Hao Chu, Clarence Sterling
Journal of Texture Studies|April 4, 2017
MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS I: Rheological Characterization of an Organoleptic Property (Unctuousness)J H Elliott, A J Ganz
Journal of Texture Studies|April 4, 2017
FOOD TEXTURE MEASUREMENTS WITH THE PENETRATION METHODJ M Deman
Journal of Texture Studies|April 4, 2017
FLOW BEHAVIOUR OF CONCENTRATED ORANGE JUICEShimon Mizrahi, Zeki Berk
Journal of Texture Studies|April 4, 2017
RELATIONSHIPS OF HISTOLOGICAL STRUCTURE TO TEXTURE OF FRESH AND PROCESSED FRUITS AND VEGETABLESR M Reeve
Journal of Texture Studies|April 4, 2017
BEHAVIOR OF DIFFERENT FOODS IN THE STANDARD SHEAR COMPRESSION CELL OF THE SHEAR PRESS AND THE EFFECT OF SAMPLE WEIGHT ON PEAK AREA AND MAXIMUM FORCEAlina S Szczesniak, Philip R Humbaugh, Harry W Block
Journal of Texture Studies|April 4, 2017
TEXTURAL PROPERTIES OF DEHYDRATED FOODS. RELATIONSHIPS WITH THE THERMODYNAMICS OF WATER VAPOR SORPTIONJohn G Kapsalis, Birger Drake, Birgit Johansson
Journal of Texture Studies|April 4, 2017
DENTAL FORCES AND MASTICATIONRobert S Ledley
Journal of Texture Studies|April 4, 2017
THE DETERMINATION OF POISSON'S RATIO BY COMPRESSION TESTS OF CYLINDRICAL SPECIMENSJ R Hammerle, W F McCLURE
Pageof 72

Showing results (581-590 of 714) with videos related to

Sort By:
Pageof 72
Journal of Texture Studies|October 23, 2018
Saliva could act as an emulsifier during oral processing of oil/fatMiodrag Glumac, Lanxi Qin, Jianshe Chen, et al.
Journal of Texture Studies|April 4, 2017
PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: MYOSIN DENATURATIONGeorge Hao Chu, Clarence Sterling
Journal of Texture Studies|April 4, 2017
MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS I: Rheological Characterization of an Organoleptic Property (Unctuousness)J H Elliott, A J Ganz
Journal of Texture Studies|April 4, 2017
FOOD TEXTURE MEASUREMENTS WITH THE PENETRATION METHODJ M Deman
Journal of Texture Studies|April 4, 2017
FLOW BEHAVIOUR OF CONCENTRATED ORANGE JUICEShimon Mizrahi, Zeki Berk
Journal of Texture Studies|April 4, 2017
RELATIONSHIPS OF HISTOLOGICAL STRUCTURE TO TEXTURE OF FRESH AND PROCESSED FRUITS AND VEGETABLESR M Reeve
Journal of Texture Studies|April 4, 2017
BEHAVIOR OF DIFFERENT FOODS IN THE STANDARD SHEAR COMPRESSION CELL OF THE SHEAR PRESS AND THE EFFECT OF SAMPLE WEIGHT ON PEAK AREA AND MAXIMUM FORCEAlina S Szczesniak, Philip R Humbaugh, Harry W Block
Journal of Texture Studies|April 4, 2017
TEXTURAL PROPERTIES OF DEHYDRATED FOODS. RELATIONSHIPS WITH THE THERMODYNAMICS OF WATER VAPOR SORPTIONJohn G Kapsalis, Birger Drake, Birgit Johansson
Journal of Texture Studies|April 4, 2017
DENTAL FORCES AND MASTICATIONRobert S Ledley
Journal of Texture Studies|April 4, 2017
THE DETERMINATION OF POISSON'S RATIO BY COMPRESSION TESTS OF CYLINDRICAL SPECIMENSJ R Hammerle, W F McCLURE
Pageof 72