Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter

By        

International Journal of Food Properties, Vol. 18, Iss. 1, 2015-01 ,pp. : 137-148

Taylor & Francis Ltd

Access to resources Recommend Favorite

Particle Size Distribution of Natural Peanut Butter and Its Dynamic Rheological Properties

By      

International Journal of Food Properties, Vol. 18, Iss. 9, 2015-09 ,pp. : 1888-1894

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

By Barak Sheweta   Mudgil Deepak   Khatkar B.S.  

International Journal of Food Properties, Vol. 17, Iss. 4, 2014-04 ,pp. : 731-740

Taylor & Francis Ltd

Access to resources Recommend Favorite

Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

By      

International Journal of Food Properties, Vol. 17, Iss. 7, 2014-08 ,pp. : 1428-1438

Taylor & Francis Ltd

Access to resources Recommend Favorite

Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase

By Shiau Sy-Yu  

International Journal of Food Properties, Vol. 16, Iss. 7, 2013-10 ,pp. : 1429-1441

Taylor & Francis Ltd

Access to resources Recommend Favorite