Review: Mechanical properties of dry cellular solid foods;Revisión: Propiedades mecánicas de alimentos celulares sólidos

Food Science and Technology International

Volumn 3, Issue 4, 1997, Pages 227-240

  Peleg, M ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

bakery products; compression; extrusion; foams; puffing; sponges; tension; texture

Indexed keywords

EID: 0031525563     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329700300401     Document Type: Review

References (39)

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