E. F. Stier

USE OF MASS TRANSFER THEORY TO PREDICT VISCOSITY‐SWEETNESS INTERACTIONS OF FRUCTOSE AND SUCROSE SOLUTIONS CONTAINING TOMATO SOLIDS

J. Kokini, K. L. Bistany, M. Poole, 1982 .

INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: ORGANOLEPTIC QUALITY

E. F. Stier, K. Hayakawa, G. Timbers, 1977 .

INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTS

E. F. Stier, H. Daun, L. L. Buckholz, 1980 .

Identification of Key Textural Attributes of Fluid and Semi‐Solid Foods Using Regression Analysis

J. Kokini, M. Poole, E. F. Stier, 1984 .

Study of the Degradation Products Formed During Extrusion Lamination of an lonomer

S. G. Gilbert, E. F. Stier, M. Fernandes, 1986 .