Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.

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Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.

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2017 nî lūn-bûn

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2017年学术文章

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Rheological and sensory behavi ...... rowave pasteurization process.

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Rheological and sensory behavi ...... rowave pasteurization process.

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Rheological and sensory behavi ...... rowave pasteurization process.

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Rheological and sensory behavi ...... rowave pasteurization process.

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Rheological and sensory behavi ...... rowave pasteurization process.

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Rheological and sensory behavi ...... rowave pasteurization process.

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P1476

Rheological and sensory behavi ...... rowave pasteurization process.

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P2093

Barbara A Rasco

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Kari E Jones

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P2860

Cooking properties and heat damage of dried pasta as influenced by raw material characteristics and processing conditions.

Wheat gluten functionality as a quality determinant in cereal-based food products.

Formation of advanced glycation endproducts in ground beef under pasteurisation conditions.

Food oral processing—A review

Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels

Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese

Validation of a large amplitude oscillatory shear protocol

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

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450-462

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scholarly article

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10.1111/JTXS.12251

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P433

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P478

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Helen S Melito

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2017-02-24T00:00:00Z

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P698

28967221

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