Rheology in Food Research-Reference-Cited by-同舟云学术

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Rheology in Food Research

Published:1958 Issue: Volume: Page:1-61
ISSN:0065-2628
Container-title:Advances in Food Research Volume 8
language:
Short-container-title:

Author:

Blair G.W. Scott

Publisher

Elsevier

Reference127 articles.

1. Factor Analysis for Non-mathematicians;Adcock,1954

2. Margarine;Andersen,1954

3. Physical Tests of flour quality;Bailey;Wheat Studies Food Research Inst.,1940

4. Mashed potato powder. I. General characteristics and the “brush-sieve” method of preparation;Barker;J. Soc. Chem. Ind. (London),1944

5. The mechanical properties of cheese and butter;Baron,1952

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Texture-Modified Food for Dysphagic Patients: A Comprehensive Review;International Journal of Environmental Research and Public Health;2021-05-12

4. Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal;Food Science & Nutrition;2020-09-30

5. Food Texture – Sensory Evaluation and Instrumental Measurement;Textural Characteristics of World Foods;2020-01-03

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