Lv4
708 积分 2024-11-15 加入
Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties
1个月前
已完结
Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods
1个月前
已完结
A methodological study of the hardness of cooked Chinese noodles based on the texture analyzer
1个月前
已完结
Texture evolution of “Amaretti” cookies during storage
1个月前
已完结
Acoustic settings combination as a sensory crispness indicator of dry crispy food
1个月前
已完结
Integrated phenotyping of 35 sweet cherry cultivars for texture, aroma, and taste diversity using a texture analyzer, e-nose, and e-tongue
1个月前
已完结
The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer
1个月前
已完结
Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments
1个月前
已完结
Effect of pre-drying and par-frying conditions on the crispness of French fries
1个月前
已完结
Multimodal Alignment and Fusion: A Survey
3个月前
已完结
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