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HOUSE of the Month.

• Authors : KING, JOHN (AUTHOR)

• Source: Architectural Record. Aug2023, Vol. 211 Issue 8, p24-27. 4p. 6 Color Photographs, 1 Diagram.

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Better Breads (and More): Equii combines on-trend technology, taste, texture and a hot topic (protein).

• Authors : Garrison, Bob

Subjects: *FOOD texture; *BREAD quality

• Source: Prepared Foods. Oct2023, Vol. 192 Issue 10, p25-26. 2p.

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NATURAL CHEESE SCORES A HAT-TRICK WITH DIVERSE FLAVORS, TYPES AND TEXTURES: Shredded cheese tallies $6.6 billion in dollar sales with no signs of slowing down.

• Authors : Harfmann, Barbara

Subjects: *CHEESE texture; *FLAVOR; *TALLIES

• Source: Dairy Foods. Nov2023, Vol. 124 Issue 11, p34-37. 4p.

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Textbook Texture.

• Authors : Glass, Jessica

Subjects: *FOOD texture; *DEXTRINS; *BATTERS (Food)

• Source: Prepared Foods. Apr2018, Vol. 187 Issue 4, p58-64. 5p.

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Building texture into sugar-reduced products.

• Authors : Decker, KImberly J.

Subjects: *FOOD industry; *FOOD texture; *DAIRY products

• Source: Dairy Foods. Jan2017, Vol. 118 Issue 1, p62-64. 3p.

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Formulating for Texture and Viscosity.

• Authors : Patil, Sakharam K.¹ ; Meschi, Mary Ann¹

Subjects: *FOOD texture; *VISCOSITY; *FOOD preservation

• Source: Prepared Foods. Sep2008, Vol. 177 Issue 9, p112-124. 9p.

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Protein Ingredients for Health and Texture.

• Authors : Book, Sharon

Subjects: *PROTEINS; *PEPTIDES; *SOY proteins

• Source: Prepared Foods. Feb2008, Vol. 177 Issue 2, p61-68. 5p.

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Texture Enhancement Tactics.

• Authors : Mannie, Elizabeth

Subjects: *FOOD texture; *FOOD production; *FOOD quality

• Source: Prepared Foods. Jul2007, Vol. 176 Issue 7, p123-132. 6p.

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Tricks for Taming Texture.

• Authors : O'Donnell Sr., Claudia Dziuk

Subjects: *FOOD texture; PRODUCT quality management

• Source: Prepared Foods. May2001, Vol. 170 Issue 5, p78. 4p. 1 Color Photograph.

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Understanding Texture.

• Authors : Berry, Donna

Subjects: *SUPPLIERS; *FOOD texture; *DAIRY products industryUNITED States

• Source: Dairy Foods. Apr2011, Vol. 112 Issue 4, p28-34. 5p.

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