Search Results

1

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Crystallization in foods. Richard W. Hartel.

by Hartel, 1951-
Published 2001

2

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Functionalizing carbohydrates for food applications : texturizing and bioactive/flavor delivery systems Milda E. Embuscado.

Published 2014

3

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Textural characteristics of world foods edited by Katsuyoshi Nishinari.

Published 2020

4

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Food structure : its creation and evaluation edited by J.M.V. Blanshard, J.R. Mitchell.

Published 1988

5

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Food texture and viscosity : concept and measurement Malcolm C. Bourne.

by Bourne, Malcolm C.
Published 2002

6

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Texture in food edited by Brian M. McKenna, David Kilcast.

Published 2003

7

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Mouthfeel : how texture makes taste Ole G. Mouritsen and Klavs Styrb?k.

by Mouritsen, Ole G.
Published 2017