Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Jo Smewing"'
Autor:
Jo Smewing
Publikováno v:
Cereal Foods World. 61:92-95
There is no such thing as a standard noodle texture. Noodles can be thin or thick, flat or round, chewy or sticky, and fresh or dried and can be made from a wide variety of ingredients. Because texture ranks as one of the top factors influencing cons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7528373ea9a269ec8480b8e911ff270
https://doi.org/10.1094/cfw-61-3-0092
https://doi.org/10.1094/cfw-61-3-0092
Autor:
Jo Smewing
Publikováno v:
Journal of Texture Studies. 50:381-382
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49987b62af7126acef74f2d0615cfeaa
https://doi.org/10.1111/jtxs.12395
https://doi.org/10.1111/jtxs.12395
Autor:
Jo Smewing
Publikováno v:
Cereal Foods World. 61:18-23
A collaborative study was conducted to evaluate the accuracy, repeatability, and reproducibility of a method using laser topography to determine the volume and dimensional data for a variety of baked products covering a range of product sizes. Eleven
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49ea430ae7bdcab541cbc6bfb779be77
https://doi.org/10.1094/cfw-61-1-0018
https://doi.org/10.1094/cfw-61-1-0018
Autor:
R. C. Hoseney, Jo Smewing
Publikováno v:
Journal of Texture Studies. 30:123-136
Stickiness is a difficult attribute to measure. It can be defined as simply the force of adhesion when two surfaces are contacted with each other. In most food systems, the adhesion force is a combination of an adhesive force and a cohesive force. It
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e5a2103279fdab789ce7dc3fd7712d5
https://doi.org/10.1111/j.1745-4603.1999.tb00206.x
https://doi.org/10.1111/j.1745-4603.1999.tb00206.x
Publikováno v:
Gluten Proteins ISBN: 9780854046331
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e3481059c1e0cdb75cfc0e22817f7df
https://doi.org/10.1039/9781847552099-00231
https://doi.org/10.1039/9781847552099-00231
