Effects of moisture content and temperature of spaghetti on their mechanical properties

Journal of Food Engineering

Volumn 59, Issue 1, 2003, Pages 51-60

  Cuq, Bernard ^a   Gonçalves, Francis ^b   Mas, Jean François ^b   Vareille, Louis ^b   Abecassis, Joel ^a  

^a CEMAGREF   (France)

^b Panzani   (France)

Author keywords

Glass transition; Mechanical properties; Pasta; Plasticization

Indexed keywords

GLASS TRANSITION; MATHEMATICAL MODELS; MOISTURE; PLASTICIZERS; VISCOPLASTICITY;

RELAXATION COEFFICIENTS;

FOOD PRODUCTS;

SIGMOIDEA; TRITICUM AESTIVUM;

EID: 0037883741     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00430-2     Document Type: Article

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