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2 research outputs found
Texture Evaluation of Baked Products Using Descriptive Sensory Analysis
Author
AC Muñoz
AC Noble
+33Â more
Anon
AS Szczesniak
AS Szczesniak
AS Szczesniak
AS Szczesniak
AS Szczesniak
AS Szczesniak
ASTM
ASTM
BA Rainey
BA Rainey
D Deming
E Larmond
EA Smith
GV Civille
GV Civille
GV Civille
H Stone
H Syarief
HR Moskowitz
HT Lawless
HT Lawless
IFT
JE Hanson
JG Kapsalis
JL Sidel
M Meilgaard
MA Amerine
MA Brandt
MC Bourne
RM Pangborn
SH Lee
ZM Vickers
Publication venue
'Springer Science and Business Media LLC'
Publication date
01/01/1990
Field of study
No full text
Crossref
Sodium reduction in margarine using NaCl substitutes
Author
ALBARRACĂN W
ARMENTEROS M
+40Â more
ASKAR A
AYYASH MM
BERTINO M
BRADY M
BRANDSMA I.
BROWN IJ
CARLA GONĂALVES
CRUZ AG
DESMOND E.
FELTRIN AC
FERREIRA DF
FRANTZ CB
FREIRE TVM
GONĂALVES CS
GUINEE TP AND OâKENNEDY BT
HEANEY RP
HERALDO JĂNIOR
HUTTON T
JOĂO CARNEIRO
JĂSSICA RODRIGUES
KAWAMURA Y AND KARE MR
LAMPURĂ A
LUĂSA FREIRE
MACFIE HJ
MHURCHU CN
MOJET J
MOOSTER G
NASCIMENTO RD
NUNES CA AND PINHEIRO ACM
PINEAU N
RODRIGUES JF
RODRIGUES JF
SARNO F
SEMAN DL
SOLMS J
SOUZA VR
STONE H AND SIDEL JL
TASSYANA FREIRE
WAKELING IN AND MACFIE JH
WEINSIER RL
Publication venue
'FapUNIFESP (SciELO)'
Publication date
Field of study
No full text
Crossref