The consistency of starch-milk puddings. I.—Preparation of puddings and measurement of consistency-Reference-Cited by-同舟云学术

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The consistency of starch-milk puddings. I.—Preparation of puddings and measurement of consistency

Published:1958-02 Issue:2 Volume:9 Page:61-68
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Rutgers R.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference28 articles.

1. ‘Foodstuffs and their Plasticity, Fluidity and Consistency’, 1953 (Amsterdam: North Holland Publishing Co.);

2. ‘Psycho-Rheology of Foodstuffs’, p. 201

3. Pasting of Potato Starch in Corn Industries Recording Viscometer

4. ‘Chemistry and Industry of Starch’, 2nd Edn, 1950 (New York: Academic Press, Inc.)

Cited by 10 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

1. Hygienic Design of Food Processes;Introduction to Food Process Engineering;2014-04-10

2. Spoilage of canned milk products by flavobacteria;International Journal of Food Science & Technology;2007-06-28

3. Characterization of the consistency of gruels consumed by infants in developing countries: assessment of the Bostwick consistometer and comparison with viscosity measurements and sensory perception;International Journal of Food Sciences and Nutrition;2006-01

4. References;Food Texture and Viscosity;2002

5. References;Food Texture and Viscosity;1982

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