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LITERATURE ABSTRACTS GENERAL PRINCIPLES
Publication year - 1997
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.1745-4603.1997.tb00114.x
Subject(s) - rheology , food science , sardine , locust bean gum , chemistry , materials science , composite material , fish <actinopterygii> , fishery , biology , xanthan gum
Phase Separation of Wheat Flour Dough Studied by Ultracentrifugation and Stress Relaxation I. Influence of Water Content. H. Larsson and A.‐C. Eliasson IT. Influence of Mixing Time, Ascorbic Acid, and Lipids.Firmness of Carrot Slices Submerged in Brines: Experimental Data and Mathematical Model. R.M. Nabais and F.X. Malcata Application of the Single Kernel Wheat Characterization Technology to Sorghum Grain. J.F. Pedersen Determination of Endosperm Characteristics of 38 Corn Hybrids Using the Stenvert Hardness Test. P.X.‐P. Li Effect of Impacting Mass on Firmness Sensing of Fruits.Finite Element Study of the Melon for Nondestructive Sensing of Firmness.Rheological Behavior of Aqueous Dispersions of Algal Sodium Alginates.Dynamic Mechanical Properties of Frozen Meat.Gum and Locust Bean Gums as Partial Replacers of All‐Purpose Flour in Bread: an Objective and Sensory Evaluation.Rheological Properties of Gels Made from High‐ and Low‐Quality Sardine (Surdinu pilchardus) Mince with Added Nonmuscle Proteins.Rheological Properties and Baking Qualities of Selected Soft Wheat Grown in the United States.