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29篇 您的检索式：期刊名="J Texture Study"

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	题名	作者	年代	出处	被引量
1	Difference in functional properties of 7 S and 11 S soybean proteins显示文摘	Saio K Watanabe T	1978	J Texture Study1978，9，：	1
2	Texture of fish muscle显示文摘	Dunajaski E	1979	J Texture Studies1979，10，：	1
3	Instrumental measurement of stickiness of doughs and other foods显示文摘	Hoseney R C Sinewing J O	1999	J Texture Studies1999，301，：	1
4	Vibrational techniques for testing fruit firmness显示文摘	Finney E E Jr	1972	J Texture Studies1972，3，：	1
5	Acoustic impulse response method for measuring natural frequency of intact fruits and preliminary application to internal quality evaluation of apples and watermelons显示文摘	Yamamoto H Iwamoto M Haginuma S	1980	J Texture Studies1980，11，2：	1
6	Effect of hydrocolloids on apparent viscosity and sensory properties of selected beverages显示文摘	Pangborn R M Gibbs Z M Tassan C	1978	J of Texture Studies1978，，9：	1
7	Characterisation of a Commercial Soy Isolate by Physical Techniques 显示文摘	Chronakis I S Kasapis S Richardson R K	1995	J Texture Studies1995，26，：	1
8	Effect of gum Arabic on the rheology of corn flour doughs and fried product quality显示文摘	Bhattacharya S Narasimha H V Bhattacharya S	2003	J Texture Studies2003，34，：	1
9	Structural and mechanical properties of lextured proteins显示文摘	Stanley D W Deman J M	1978	J ournal of Texture Studies1978，9，：	1
10	Textural characterization of soy-based yogurt by the vane method显示文摘	IGOR V K JENNI L B	2002	J of Texture Studies2002，33，：	1
11	Effect of Gum Arabic on the Rheology of Corn Flour Doughs and Fried Product Quality 显示文摘	Bhattacharya S Zabik H M J Stachiw N	2003	J Texture Studies2003，34，：	1
12	The determination of Possion's ratio by compression loads of cylindrical specimens 显示文摘	Hammeria J R	1971	J of Texture Studies1971，2，：	1
13	Effect of gum Arabic on the theology of corn flour doughs and fried product quality显示文摘	BHATTACHARYA S NARASIMHA H V	2003	J Texture Studies2003，34，：	1
14	Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time 显示文摘	Juliano B O Perez C M	1983	J Texture Studies1983，14，：	1
15	The Texture of Cooked Rice显示文摘	Deshpande S S Dhatracharya K R	1982	J Texture Studies1982，13，：	1
16	Rheology of gelatinnised starch suspensions显示文摘	Evans I D I laisman D R	1979	J of Texture Studies1979，，10：	1
17	Relationship between the texture and pectin constituents of Japanese pear 显示文摘	Sirisomboon P Tanaka M Fujita S	2000	J Texture Study2000，31，6：	1
18	Instrumental texture profile analysis with particular reference to gelled systems显示文摘	Pons M Fiszman S M	1996	J Texture Study1996，27，：	1
19	Acoustic impulse response method for measuring natural frequency of intact fruits and preliminary applications to internal quality evaluation of apples and watermelons 显示文摘	Yamamoto H Iwamoto M Haginuma S	1980	J Texture Studies1980，11，2：	1
20	Extensional flow studies on wheat flour doughs with different protein content 显示文摘	Salazar-Garcia M G Torres P I Reyes-Moren C	2003	J Texture Studies2003，，34：	1

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