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Results: 1-15 |
Results: 15
PREDICTING THE ELECTRORHEOLOGICAL BEHAVIOR OF MILK CHOCOLATE
Authors: DAUBERT CR STEFFE JF SRIVASTAVA AK
Citation: Cr. Daubert et al., PREDICTING THE ELECTRORHEOLOGICAL BEHAVIOR OF MILK CHOCOLATE, Journal of food process engineering, 21(3), 1998, pp. 249-261
ELECTRIC-FIELD EFFECTS ON THE THERMAL-CONDUCTIVITY OF MILK CHOCOLATE DETERMINED USING THE MIRROR-IMAGE METHOD
Authors: DAUBERT CR STEFFE JF LLOYD JR
Citation: Cr. Daubert et al., ELECTRIC-FIELD EFFECTS ON THE THERMAL-CONDUCTIVITY OF MILK CHOCOLATE DETERMINED USING THE MIRROR-IMAGE METHOD, Journal of food process engineering, 20(1), 1997, pp. 77-89
USING BROOKFIELD DATA AND THE MITSCHKA METHOD TO EVALUATE POWER-LAW FOODS
Authors: BRIGGS JL STEFFE JF
Citation: Jl. Briggs et Jf. Steffe, USING BROOKFIELD DATA AND THE MITSCHKA METHOD TO EVALUATE POWER-LAW FOODS, Journal of texture studies, 28(5), 1997, pp. 517-522
MEASURING YIELD STRESS OF FLUID FOODS
Authors: RAO MA STEFFE JF
Citation: Ma. Rao et Jf. Steffe, MEASURING YIELD STRESS OF FLUID FOODS, Food technology, 51(2), 1997, pp. 50-52
RHEOLOGICAL BEHAVIOR OF UNDEVELOPED AND DEVELOPED WHEAT DOUGH
Authors: CAMPOS DT STEFFE JF NG PKW
Citation: Dt. Campos et al., RHEOLOGICAL BEHAVIOR OF UNDEVELOPED AND DEVELOPED WHEAT DOUGH, Cereal chemistry, 74(4), 1997, pp. 489-494
MIXER VISCOMETER CONSTANT (K') FOR THE BROOKFIELD SMALL SAMPLE ADAPTER AND FLAG IMPELLER
Authors: BRIGGS JL STEFFE JF
Citation: Jl. Briggs et Jf. Steffe, MIXER VISCOMETER CONSTANT (K') FOR THE BROOKFIELD SMALL SAMPLE ADAPTER AND FLAG IMPELLER, Journal of texture studies, 27(6), 1996, pp. 671-677
ELECTRORHEOLOGICAL BEHAVIOR OF MILK CHOCOLATE
Authors: DAUBERT CR STEFFE JF
Citation: Cr. Daubert et Jf. Steffe, ELECTRORHEOLOGICAL BEHAVIOR OF MILK CHOCOLATE, Journal of texture studies, 27(1), 1996, pp. 93-108
VANE METHOD TO EVALUATE THE YIELD STRESS OF FROZEN ICE-CREAM
Authors: BRIGGS JL STEFFE JF USTUNOL Z
Citation: Jl. Briggs et al., VANE METHOD TO EVALUATE THE YIELD STRESS OF FROZEN ICE-CREAM, Journal of dairy science, 79(4), 1996, pp. 527-531
MIXING WHEAT-FLOUR AND ICE TO FORM UNDEVELOPED DOUGH
Authors: CAMPOS DT STEFFE JF NG PKW
Citation: Dt. Campos et al., MIXING WHEAT-FLOUR AND ICE TO FORM UNDEVELOPED DOUGH, Cereal chemistry, 73(1), 1996, pp. 105-107
APPARENT VISCOSITY OF THE SYNOVIAL-FLUID FROM MID-CARPAL, TIBIOTARSAL, AND DISTAL INTERPHALANGEAL JOINTS OF HORSES
Authors: LUMSDEN JM CARON JP STEFFE JF BRIGGS JL ARNOCZKY SP
Citation: Jm. Lumsden et al., APPARENT VISCOSITY OF THE SYNOVIAL-FLUID FROM MID-CARPAL, TIBIOTARSAL, AND DISTAL INTERPHALANGEAL JOINTS OF HORSES, American journal of veterinary research, 57(6), 1996, pp. 879-883
KINETIC-ENERGY CORRECTION FACTOR OF A HERSCHEL-BULKLEY FLUID
Authors: BRIGGS JL STEFFE JF
Citation: Jl. Briggs et Jf. Steffe, KINETIC-ENERGY CORRECTION FACTOR OF A HERSCHEL-BULKLEY FLUID, Journal of food process engineering, 18(1), 1995, pp. 115-118
GELATINIZATION PROPERTIES OF NAVY BEAN STARCH
Authors: LEE JJ SYRACUSA NY UEBERSAX MA ZABIK ME STEFFE JF
Citation: Jj. Lee et al., GELATINIZATION PROPERTIES OF NAVY BEAN STARCH, Starke, 47(9), 1995, pp. 329-333
YIELD STRESS OF FOOD DISPERSIONS WITH THE VANE METHOD AT CONTROLLED SHEAR RATE AND SHEAR-STRESS
Authors: YOO B RAO MA STEFFE JF
Citation: B. Yoo et al., YIELD STRESS OF FOOD DISPERSIONS WITH THE VANE METHOD AT CONTROLLED SHEAR RATE AND SHEAR-STRESS, Journal of texture studies, 26(1), 1995, pp. 1-10
STATISTICAL-METHOD TO EVALUATE THE CRITICAL REYNOLDS-NUMBER FOR PSEUDOPLASTIC FLUIDS IN TUBES
Authors: CAMPOS DT STEFFE JF OFOLI RY
Citation: Dt. Campos et al., STATISTICAL-METHOD TO EVALUATE THE CRITICAL REYNOLDS-NUMBER FOR PSEUDOPLASTIC FLUIDS IN TUBES, Journal of food engineering, 23(1), 1994, pp. 21-32
A SIMPLE PROCEDURE TO DETERMINE POWER-LAW CURVES - THE FLAG VISCOMETER
Authors: CASTELLPEREZ ME MOREIRA RG STEFFE JF
Citation: Me. Castellperez et al., A SIMPLE PROCEDURE TO DETERMINE POWER-LAW CURVES - THE FLAG VISCOMETER, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 529-547
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