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Electronic Theses & Dissertations
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Theses
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Cereal products--Analysis
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Dairy products--Rheology
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Deep frying
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Grain--Analysis
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Rheology
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Sensory evaluation
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Texture change in pastries as a function of packaging and storage environment
Staley, David Scott
Text (1985)
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
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
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