Some physicochemical properties of starches and their influence on color, texture, and oil content in crusts using a deep-fat-fried model

By        

CyTA - Journal of Food, Vol. 12, Iss. 4, 2014-10 ,pp. : 347-354

Taylor & Francis Ltd

Access to resources Recommend Favorite

From food structure to texture

By Wilkinson C.   Dijksterhuis G.B.   Minekus M.  

Trends in Food Science and Technology, Vol. 11, Iss. 12, 2000-12 ,pp. : 442-450

Elsevier

Access to resources Recommend Favorite

Microbiology of Potatoes and Potato Products: A Review

By Doan Craig H.   Da Vidson P. Michael  

Journal of Food Protection, Vol. 63, Iss. 5, 2000-05 ,pp. : 668-683

International Association for Food Protection

Access to resources Recommend Favorite

Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration

By Garcia Loredo Analia  

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 475-488

Springer Publishing Company

Access to resources Recommend Favorite

Water and Fat Transfer Properties of Polysaccharide Films on Fried Pastry Mix

By Williams R.   Mittal G.S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 7, 1999-11 ,pp. : 440-445

Academic Press

Access to resources Recommend Favorite