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USE OF RHEOLOGICAL TERMS AND CORRELATION OF COMPATIBLE MEASUREMENTS IN FOOD TEXTURE RESEARCH

✍ Scribed by NURI N. MOHSENIN; J. P. MITTAL

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Food Texture and Viscosity || Correlatio

✍ Bourne, Malcolm C. 📂 Article 📅 2002 🏛 Elsevier ⚖ 263 KB

TEXTURE OF CUCUMBERS: CORRELATION OF INS

✍ IK J. JEON; WILLIAM M. BREENE; SHIRLEY T. MUNSON 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 458 KB

MEASURING RHEOLOGICAL CHARACTERISTICS AN

✍ ADRIANO SUN; SUNDARAM GUNASEKARAN 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 326 KB

A Comparative Study of Ready-to-use Froz

✍ B. Spates; J. Calzonetti; T. Howanitz 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 146 KB

Combined instrumental and sensory measur

✍ Marshall, R.J. 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 701 KB

Use of Repeated Measures to Interpret Ge

✍ Norman D. Henderson 📂 Article 📅 2005 🏛 Springer US 🌐 English ⚖ 293 KB