Journal of Food Quality

Cover image for Journal of Food Quality

August 1992

Volume 15, Issue 4

Pages 245–314

    1. EFFECT OF SOY PROTEIN ISOLATE AND SOY FIBER ON COLOR, PHYSICAL AND SENSORY CHARACTERISTICS OF BAKED PRODUCTS (pages 245–262)

      M. SUSAN BREWER, SUSAN M. POTTER, GUY SPROULS and MONA REINHARD

      Version of Record online: 18 JUN 2007 | DOI: 10.1111/j.1745-4557.1992.tb00990.x

    2. GENETIC, ENVIRONMENTAL, AND MATURITY EFFECTS ON PECAN KERNEL LIPID, FATTY ACID, TOCOPHEROL, AND PROTEIN COMPOSITION (pages 263–278)

      C. J. RUDOLPH, G. V. ODELL, H. A. HINRICHS, D. A. HOPFER and S. J. KAYS

      Version of Record online: 18 JUN 2007 | DOI: 10.1111/j.1745-4557.1992.tb00991.x

    3. CHEMICAL CHANGES IN PECAN OILS DURING OXIDATION (pages 279–293)

      C. J. RUDOLPH, G. V. ODELL, H. A. HINRICHS, H. J. THOMSON and S. J. KAYS

      Version of Record online: 18 JUN 2007 | DOI: 10.1111/j.1745-4557.1992.tb00992.x

    4. TEXTURAL AND SENSORY ATTRIBUTES OF CURRIED RAW JACK FRUIT, FRIED AND PRESSURE COOKED (pages 295–302)

      P. JACOB JOHN, G. K. SARVAMANGALA and P. NARASIMHAM

      Version of Record online: 18 JUN 2007 | DOI: 10.1111/j.1745-4557.1992.tb00993.x

    5. SAFFRON: QUALITY EVALUATION BY SENSORY PROFILE AND GAS CHROMATOGRAPHY (pages 303–314)

      SHANTHI NARASIMHAN, NAGIN CHAND and D. RAJALAKSHMI

      Version of Record online: 18 JUN 2007 | DOI: 10.1111/j.1745-4557.1992.tb00994.x

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