Food texture and rheology: A tutorial review-Reference-Cited by-同舟云学术

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Food texture and rheology: A tutorial review

Published:1992-01 Issue:1-2 Volume:16 Page:1-16
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Borwankar Rajendra P.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs;Amemiya;J. Food Eng.,1992

2. Measurement of thixotropy of model food colloidal suspensions with step change shear rate;Amemiya;J. Food Eng.,1992

3. Behavior of foods in large deformation;Bagley,1988

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