MSU Libraries
Digital Repository
Home
About
Collections
Selected filters
Subject: Food texture
×
Collection
Sort
Alphabetically
By count
Electronic Theses & Dissertations
6
Material Type
Sort
Alphabetically
By count
Theses
6
Language
Sort
Alphabetically
By count
English
6
Copyright Status
Sort
Alphabetically
By count
In Copyright
6
Subject
Sort
Alphabetically
By count
Batters (Food)
1
Cereal products--Analysis
1
Cereals as food
1
Cheese
1
Dairy products--Rheology
1
Deep frying
1
Fried food
1
Grain--Analysis
1
Meat
1
Pastry
1
Poultry as food
1
Rheology
2
Sensory evaluation
1
Year
TO
Apply
Search results
Showing 1 to 6 of 6 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
Rennet coagulation of salted milk and rheology of soft white cheese prepared from it
Elzeny, Hoda Mahmoud
Text (1991)
Part of
Electronic Theses & Dissertations
Moisture management and texture enhancement in chicken patties containing methylcellulose
Steinke, Linda W.
Text (2001)
Part of
Electronic Theses & Dissertations
Human sensory firmness scale based on gelatin gels
Reynolds, Robyn Lynn
Text (2001)
Part of
Electronic Theses & Dissertations
Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids
Lee, Sara S.
Text (2000)
Part of
Electronic Theses & Dissertations
Rheology and sensory analysis of hot cereals
DeJongh, Julie Jean
Text (2002)
Part of
Electronic Theses & Dissertations
Texture change in pastries as a function of packaging and storage environment
Staley, David Scott
Text (1985)
Part of
Electronic Theses & Dissertations
First
1
(current)
Last