| Nota de contenido con formato |
Chapter 1<br/>. -- Food Texture – Sensory Evaluation And Instrumental Measurement - Kaoru Kohyama<br/>. -- Part I: North America<br/>. -- Chapter 2<br/>. -- Food Textures In The United States Of America - Alina Surmacka Szczesniak<br/>. -- Chapter 3<br/>. -- Texture Characteristics Of Us Foods: Pioneers, Protocols, And Attributes - Tribute To Alina <br/>. -- Gail Vance Civille, Amy Trail, Annlyse Retiveau Krogmann, Ellen Thomas<br/>. -- Chapter 4<br/>. -- Textural Characteristics Of Canadian Foods: Influences And Properties Of Poutine Cheese And Maple Products <br/>. -- Laurie-Eve Rioux, Véronique Perreault, Sylvie L. Turgeon<br/>. -- Part Ii: Middle And South America<br/>. -- Chapter 5<br/>. -- Textural Characteristics Of Traditional Mexican Foods - Alberto Tecante<br/>. -- Chapter 6<br/>. -- Textural Characteristics Of Brazilian Foods <br/>. -- Angelita Da Silveira Moreira, Patrícia Diaz de Oliveira<br/>. -- Chapter 7<br/>. -- Textural Characteristics And Viscoelastic Behavior Of Traditional Argentinian Foods <br/>. -- Gabriel Lorenzo, Natalia Ranalli, Silvina Andrés, Noemí Zaritzky, Alicia Califano<br/>. -- Part Iii: Asia<br/>. -- Chapter 8<br/>. -- Textural Characteristics Of Japanese Foods <br/>. -- Katsuyoshi Nishinari, Tooru Ooizumi<br/>. -- Chapter 9<br/>. -- Textural Characteristics Of Chinese Foods <br/>. -- Long Huang<br/>. -- Chapter 10<br/>. -- Textural Characteristics Of Indonesian Foods <br/>. -- Oni Yuliarti<br/>. -- Chapter 11<br/>. -- Textural Characteristics Of Thai Foods<br/>. -- Rungnaphar Pongsawatmanit<br/>. -- Chapter 12<br/>. -- Textural Characteristics Of Malaysian Foods: Quality And Stability Of Malaysian Laksa Noodles <br/>. -- Lai Hoong Cheng, Yan Kitt Low, A’Firah Mohd Sakri, Jia Shin Tai, Abd Karim Alias<br/>. -- Part Iv: Oceania<br/>. -- Chapter 13<br/>. -- Textural Characteristics Of Australian Foods<br/>. -- Andrew Halmos, Lita Katopo, Stefan Kasapis<br/>. -- Part V: Central Asia Middle East<br/>. -- Chapter 14<br/>. -- Textural Characteristics Of Indian Foods: a Comparative Analysis <br/>. -- Amardeep Singh Virdi, Narpinder Singh<br/>. -- Chapter 15<br/>. -- Textural Characteristics Of Traditional Turkish Foods <br/>. -- Mahmut Doğan, Duygu Aslan, Fatima Tahseen Miano<br/>. -- Chapter 16<br/>. -- Textural Characteristics Of Iranian Foods: Cuisine Signifies Old Historical Identities <br/>. -- Bahareh Emadzadeh, Behrouz Ghorani<br/>. -- Part Vi: Russia<br/>. -- Chapter 17<br/>. -- Textural Characteristics Of Traditional Russian Foods <br/>. -- Nataliia Ptichkina, Nataliia Nepovinnykh<br/>. -- Part Vii: Europe<br/>. -- Chapter 18<br/>. -- Textural Characteristics Of Italian Foods <br/>. -- Rossella Di Monaco, Nicoletta Antonella Miele, Sharon Puleo, Paolo Masi, Silvana Cavella<br/>. -- Chapter 19<br/>. -- Textural Characteristics Of Greek Foods <br/>. -- Stefan Kasapis<br/>. -- Chapter 20<br/>. -- Textural Characteristics Of British Foods)<br/>. -- Andrew J. Rosenthal, Tim J. Foster<br/>. -- Chapter 21<br/>. -- Textural Characteristics Of Traditional French Foods <br/>. -- Bernard Launay<br/>. -- Chapter 22<br/>. -- Textural Characteristics Of Spanish Foods: Dry-Cured Ham <br/>. -- Susana Fiszman, Amparo Tarrega<br/>. -- Chapter 23<br/>. -- Textural Characteristics Of German Foods: The German Würstchen <br/>. -- Norbert Raak, Klaus Dürrschmid, Harald Rohm<br/>. -- Chapter 24<br/>. -- Textural Characteristics Of Traditional Finnish Foods <br/>. -- Liisa Lähteenmäki, Karin Autio<br/>. -- Part Viii: Africa<br/>. -- Chapter 25<br/>. -- Textural Characteristics Of Nigerian Foods <br/>. -- Matthew Olusola Oluwamukomi, Olaide Samuel Lawal<br/>. -- Free Access<br/>. -- Index |