INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE .1. METHODS OF MEASUREMENT AND TEXTURE CHARACTERISTICS

被引：12

作者：

TSCHEUSCHNER, HD

MARKOV, E

机构：

来源：

JOURNAL OF TEXTURE STUDIES | 1986年 / 17卷 / 01期

关键词：

D O I：

10.1111/j.1745-4603.1986.tb00712.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：37 / 50

页数：14

共 50 条

[1] INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE .4. COMPARISON BETWEEN INSTRUMENTAL AND SENSORY TEXTURE STUDIES
MARKOV, E
TSCHEUSCHNER, HD
[J]. JOURNAL OF TEXTURE STUDIES, 1989, 20 (02) : 151 - 160
[2] INSTRUMENTAL METHODS OF TEXTURE MEASUREMENT
SZCZESNIAK, AS
[J]. FOOD TECHNOLOGY, 1972, 26 (01) : 50 - +
[3] INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE .2. COMPOSITIONAL FACTORS INFLUENCING TEXTURE
TSCHEUSCHNER, HD
MARKOV, E
[J]. JOURNAL OF TEXTURE STUDIES, 1989, 20 (03) : 335 - 345
[4] EXAMINATION OF THE TEXTURE OF CHOCOLATE .1.
TSCHEUSCHNER, HD
MARKOV, E
[J]. LEBENSMITTELINDUSTRIE, 1988, 35 (03): : 127 - 131
[5] INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE .3. PROCESSING CONDITIONED FACTORS INFLUENCING THE TEXTURE
TSCHEUSCHNER, HD
MARKOV, E
[J]. JOURNAL OF TEXTURE STUDIES, 1987, 17 (04) : 377 - 399
[6] INSTRUMENTAL MEASUREMENT OF WIENER TEXTURE
QUINN, JR
RAYMOND, DP
LARMOND, E
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1979, 12 (03): : 154 - 156
[7] INSTRUMENTAL AND SENSORIC MEASUREMENT OF BRIE TEXTURE
MOLANDER, E
KRISTIANSEN, KR
WERNER, H
[J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1990, 45 (09): : 589 - 593
[8] Instrumental methods for measuring texture of fish
Careche, M
Tryggvadóttir, SV
Herrero, A
Lägel, B
Petermann, U
Schubring, R
Nesvadba, P
[J]. QUALITY OF FISH FROM CATCH TO CONSUMER: LABELLING, MONITORING AND TRACEABILITY, 2003, : 189 - 200
[9] INSTRUMENTAL METHODS FOR EVALUATING FOOD TEXTURE
SHERMAN, P
[J]. PROCEEDINGS OF THE NUTRITION SOCIETY, 1970, 29 (02) : 298 - &
[10] INSTRUMENTAL MEASUREMENT OF FRUIT TEXTURE - STUDY ON APPLES
BRENNAN, JG
JOWITT, R
MOHAMED, AMA
[J]. ANNALS OF APPLIED BIOLOGY, 1977, 87 (01) : 121 - 127

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