Rheology of Bengal gram (Cicer arietinum) flour suspensions

IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. <i>Oral Methods</i>

F. Shama, P. Sherman · Journal of Texture Studies · 1973 · 416 citations

Agriculture, Food Science, Physics +15

APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTS

S. Donald Holdsworth · Journal of Texture Studies · 1971 · 340 citations

Agriculture, Food Science, Food Processing +14

Microwave thawing, drying, and baking in the food industry.

Urs Rosenberg, W. Bögl · Food technology · 1987 · 164 citations

Agriculture, Electrical Engineering, Food Science +15

COMPLETE RHEOLOGICAL CHARACTERIZATION OF TIME‐DEPENDENT FOOD PRODUCTS

Carlos Tiu, David V. Boger · Journal of Texture Studies · 1974 · 161 citations

Agriculture, Food Science, Food Engineering +13

FLOW PROPERTIES OF TOMATO CONCENTRATES

M.A. Rao, Malcolm C. Bourne, H. J. Cooley · Journal of Texture Studies · 1981 · 120 citations

Agriculture, Crop Sciences, Food Science +13