The Influence of Water on Textural Parameters in Foods at Intermediate Moisture Levels
- 1 January 1975
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- EFFECTS OF DEHYDRATION THROUGH THE INTERMEDIATE MOISTURE RANGE ON WATER ACTIVITY, MICROBIAL GROWTH, AND TEXTURE OF SELECTED FOODSJournal of Milk and Food Technology, 1972
- IMPROVEMENT OF THE TEXTURE OF DEHYDRATED CELERY BY GLYCEROL TREATMENTJournal of Food Science, 1972
- MEASUREMENT OF TEXTURE PARAMETERS OF FREEZE‐DRIED BEEF*Journal of Texture Studies, 1972
- AN INSTRUMENT FOR MEASURING RHEOLOGICAL PROPERTIES BY BENDING. APPLICATION TO FOOD MATERIALS OF PLANT ORIGIN*Journal of Texture Studies, 1972
- A PHYSICO‐CHEMICAL STUDY OF THE MECHANICAL PROPERTIES OF LOW AND INTERMEDIATE MOISTURE FOODS*Journal of Texture Studies, 1970
- TEXTURAL PROPERTIES OF DEHYDRATED FOODS. RELATIONSHIPS WITH THE THERMODYNAMICS OF WATER VAPOR SORPTIONJournal of Texture Studies, 1970
- The Texturometer—A New Instrument for Objective Texture MeasurementJournal of Food Science, 1963