THE ARCHITECTURE OF FOOD TEXTURE

被引：0

|

作者：

PURSLOW, P

机构：

来源：

CHEMISTRY & INDUSTRY | 1991年 / 22期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：836 / 839

页数：4

相关论文

共 50 条

[31] New food texture analyser
St Martins, Eric
FOOD AUSTRALIA, 2011, 63 (09): : 406 - 406
[32] Texture and Rheology in Food and Health
Nishinari, Katsuyoshi
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2009, 15 (02) : 99 - 106
[33] PSYCHOPHYSICS AND PHYSICS OF FOOD TEXTURE
KAPSALIS, JG
MOSKOWITZ, HR
FOOD TECHNOLOGY, 1977, 31 (04) : 91 - &
[34] FOOD TEXTURE AND DENTAL SCIENCE
BOYAR, MM
KILCAST, D
JOURNAL OF TEXTURE STUDIES, 1986, 17 (03) : 221 - 252
[35] Sensory memory and food texture
Mojet, J
Köster, EP
FOOD QUALITY AND PREFERENCE, 2005, 16 (03) : 251 - 266
[36] Bringing Food Texture to the Forefront
Nachay, Karen
FOOD TECHNOLOGY, 2020, 74 (05) : 58 - 66
[37] FOOD TEXTURE AND TASTE - A REVIEW
IZUTSU, T
WANI, K
JOURNAL OF TEXTURE STUDIES, 1985, 16 (01) : 1 - 28
[38] Strides in food texture and hydrocolloids
Seisun, Dennis
Zalesny, Nesha
FOOD HYDROCOLLOIDS, 2021, 117 (117)
[39] FOOD TEXTURE - MATZ,SA
不详
ROYAL SOCIETY OF HEALTH JOURNAL, 1963, 83 (06): : 309 - 309
[40] New developments in food texture control - food emulsifiers
Taylor, G
FOOD AUSTRALIA, 2000, 52 (05): : 177 - 177

← 1 2 3 4 5 →