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LITERATURE ABSTRACTS
Publication year - 1980
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1980.tb00871.x
Subject(s) - rheology , viscosity , instrumentation (computer programming) , food science , texture (cosmology) , mathematics , moisture , materials science , chemistry , composite material , computer science , artificial intelligence , image (mathematics) , operating system
GENERAL PRINCIPLES: Structure Collapse During Lyophilisation. D. Simatos. GENERAL PRINCIPLES: Viscosity of an Intermediate Moisture Dough. N. W. Cervone and J. M. Harper GENERAL PRINCIPLES: A Viscosity Model for a Cooking Dough. C. H. Remsen and J. P. Clark INSTRUMENTATION AND METHODOLOGY: A Brief Note on Two Simple Systems for Evaluating Characteristics Related to Yoghourt Texture. F. Sauvageot. INSTRUMENTATION AND METHODOLOGY: Some Measuring Installatione in Food Rheology. J. L. Ilari. OBJECTIVE MEASUREMENTS: Utilization of Peanut Rotein and Oil in Cheese Analogs. S. L. Chen, P. J. Wan, E. W. Lusas and K. C. Rhee. FACTORS AFFECTING TEXTURE: Effect of Degree and Pressure of Milling on the Stickiness of Milled Parboiled Rice. A. Halim and K. R. Bhattacharya.