Skip to main content

Publisher: Wiley-Blackwell

Volume 37, Number 1, February 2006

INSTRUMENTAL MEASURES OF BITE FORCES ASSOCIATED WITH CRISP PRODUCTS
pp. 1-15(15)
Authors: DUIZER, L.M.; WINGER, R.J.

Favourites:
ADD

MICROMECHANICS: SIMULATING THE ELASTIC BEHAVIOR OF ONION EPIDERMIS TISSUE
pp. 16-34(19)
Authors: LOODTS, JIMMY; TIJSKENS, ENGELBERT; WEI, CHUNFANG; VANSTREELS, ELS; NICOLAÏ, BART; RAMON, HERMAN

Favourites:
ADD
Favourites:
ADD

INFLUENCE OF NATIVE LIPIDS ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH AND GLUTEN
pp. 49-62(14)
Authors: GEORGOPOULOS, T.; LARSSON, H.; ELIASSON, A.-C.

Favourites:
ADD

INSTRUMENTAL TEXTURE OF A TYPICAL SPANISH CONFECTIONERY PRODUCT XIXONA TURRON AS AFFECTED BY COMMERCIAL CATEGORY AND MANUFACTURING COMPANY
pp. 63-79(17)
Authors: VÁZQUEZ-ARAÚJO, L.; VERDÚ, A.; MURCIA, R.; BURLÓ, F.; CARBONELL-BARRACHINA, A.A.

Favourites:
ADD
Favourites:
ADD

SOME TEXTURAL, SENSORY AND NUTRITIONAL PROPERTIES OF EXPANDED SNACK FOOD WAFERS MADE FROM CORN, LENTIL AND OTHER INGREDIENTS
pp. 94-111(18)
Authors: HARDACRE, A.K.; CLARK, S.M.; RIVIERE, S.; MONRO, J.A.; HAWKINS, A.J.

Favourites:
ADD

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Partial Open Access Content
Partial Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more