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Results:
1-7
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Results: 7
Authors:
BARRETT AH
BRIGGS J
RICHARDSON M
REED T
Citation: Ah. Barrett et al., TEXTURE AND STORAGE STABILITY OF PROCESSED BEEFSTICKS AS AFFECTED BY GLYCEROL AND MOISTURE LEVELS, Journal of food science, 63(1), 1998, pp. 84-87
Authors:
BARRETT AH
KALETUNC G
Citation: Ah. Barrett et G. Kaletunc, QUANTITATIVE DESCRIPTION OF FRACTURABILITY CHANGES IN PUFFED CORN EXTRUDATES AFFECTED BY SORPTION OF LOW-LEVELS OF MOISTURE, Cereal chemistry, 75(5), 1998, pp. 695-698
Authors:
BARRETT AH
CARDELLO AV
PRAKASH A
MAIR L
TAUB IA
LESHER LL
Citation: Ah. Barrett et al., OPTIMIZATION OF DEHYDRATED EGG QUALITY BY MICROWAVE-ASSISTED FREEZE-DRYING AND HYDROCOLLOID INCORPORATION, Journal of food processing and preservation, 21(3), 1997, pp. 225-244
Authors:
JEAN IJ
WORK R
CAMIRE ME
BRIGGS J
BARRETT AH
BUSHWAY AA
Citation: Ij. Jean et al., SELECTED PROPERTIES OF EXTRUDED POTATO AND CHICKEN MEAT, Journal of food science, 61(4), 1996, pp. 783-789
Authors:
BARRETT AH
PELEG M
Citation: Ah. Barrett et M. Peleg, APPLICATIONS OF FRACTAL ANALYSIS TO FOOD STRUCTURE, Lebensmittel-Wissenschaft + Technologie, 28(6), 1995, pp. 553-563
Authors:
BARRETT AH
CARDELLO AV
LESHER LL
TAUB IA
Citation: Ah. Barrett et al., CELLULARITY, MECHANICAL FAILURE, AND TEXTURAL PERCEPTION OF CORN MEALEXTRUDATES, Journal of texture studies, 25(1), 1994, pp. 77-95
Authors:
BARRETT AH
ROSENBERG S
ROSS EW
Citation: Ah. Barrett et al., FRACTURE INTENSITY DISTRIBUTIONS DURING COMPRESSION OF PUFFED CORN MEAL EXTRUDATES - METHOD FOR QUANTIFYING FRACTURABILITY, Journal of food science, 59(3), 1994, pp. 617-620
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1-7
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