S. Fiszman

发表

Book review : Hydrocollois Applications. Gum Technology in the Food and Other Industries. A. Nussinovitch. Publicado en 1997 por Chapman & Hall, 2-6 Boundary Road, London SE1 8HN, UK. + 354 pp., ISBN 0412 62120 7

S. Fiszman, 1998 .

Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustics, sensory and structure

S. Fiszman, Malcolm J. W. Povey, P. Varela, 2006 .