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Cereal Chemistry

Volumn 79, Issue 1, 2002, Pages 108-114

Frequency dependence of viscoelastic properties of bread crumb and relation to bread staling

(2) Wang, F C a Sun, X S a

a KANSAS STATE UNIVERSITY (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; GLASS; GLASS TRANSITION; VISCOELASTICITY;

BREAD CRUMBS; CHARACTERISTIC-FREQUENCY; COMPRESSION MODE; DYNAMIC STORAGE; FREQUENCIES DEPENDENCE; FREQUENCY SWEEP; LOSS MODULI; LOW FREQUENCY REGIONS; VISCOELASTIC BEHAVIORS; VISCOELASTIC PROPERTIES;

DYNAMIC MECHANICAL ANALYSIS;

ARTICLE; BREAD; ENVIRONMENTAL TEMPERATURE; FOOD ANALYSIS; FOOD QUALITY; PHASE TRANSITION; PHYSICAL CHEMISTRY; VISCOELASTICITY;

EID: 0036138480 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.2002.79.1.108 Document Type: Article

Times cited : (15)

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