TEXTURE EVALUATION BY UNIAXIAL COMPRESSION OF SOME SNACK FOODS
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2007.00090.x/fullpdf
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1. UPTAKE OF SUCROSE SOLUTION BY EXTRUDED CORN BALLS AND EFFECT ON THE TEXTURAL CHARACTERISTICS
2. Deep fat frying characteristics of chickpea flour suspensions
3. EFFECT OF GUM ARABIC ON THE RHEOLOGY OF CORN FLOUR DOUGHS AND FRIED PRODUCT QUALITY
4. Practical Texture Measurements of Cereal Foods
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