相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Physico-chemical and textural (sensorial and electromyographic) evaluation of idlis formulated with brown rice and pearl millet flours
Bhavnita Dhillon et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Physicochemical, antioxidant properties and in vitro digestibility of wheat-purple rice flour mixtures
Warinporn Klunklin et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Functional and physical properties of cookies enriched with dephytinized oat bran
B. Baumgartner et al.
JOURNAL OF CEREAL SCIENCE (2018)
Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends
Nidhi Chopra et al.
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE (2018)
Texture Evaluation of Cooked Rice Prepared from Japanese Cultivars Using Two-Bite Instrumental Test and Electromyography
Kaoru Kohyama et al.
JOURNAL OF TEXTURE STUDIES (2016)
The Rice Floral Repressor Early flowering1 Affects Spikelet Fertility By Modulating Gibberellin Signaling
Choon-Tak Kwon et al.
RICE (2015)
The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption
D. A. Hobbs et al.
FOOD RESEARCH INTERNATIONAL (2014)
Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread
S. Khoshgozaran-Abras et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
EFFECTS OF MILLING RATIO AND WATER-TO-RICE RATIO ON MASTICATION EFFORT FOR COOKED RICE MEASURED BY ELECTROMYOGRAPHY
Kaoru Kohyama et al.
JOURNAL OF TEXTURE STUDIES (2014)
Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies
Hyun-Jung Chung et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Rice and buckwheat flour characterisation and its relation to cookie quality
Aleksandra Torbica et al.
FOOD RESEARCH INTERNATIONAL (2012)
Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults
Kaoru Kohyama et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2008)
Mastication efforts on block and finely cut foods studied by electromyography
Kaoru Kohyama et al.
FOOD QUALITY AND PREFERENCE (2007)
Chewing patterns of various texture foods studied by electromyography in young and elderly populations
K Kohyama et al.
JOURNAL OF TEXTURE STUDIES (2002)
Texture is a sensory property
AS Szczesniak
FOOD QUALITY AND PREFERENCE (2002)
From food structure to texture
C Wilkinson et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)