Antiplasticization of cereal-based products by water. Part I. Extruded flat bread

Journal of Food Engineering

Volumn 73, Issue 1, 2006, Pages 1-8

  Marzec, Agata ^a   Lewicki, Piotr P ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Breaking force; Breaking work; Compression force; Compression work; Critical water activity; Plastic flow; Sorption isotherms

Indexed keywords

ADSORPTION; HYDRATION; MACROMOLECULES; MECHANICAL PROPERTIES; PLASTIC DEFORMATION; WATER ANALYSIS;

BREAKING FORCE; BREAKING WORK; COMPRESSION FORCE; COMPRESSION WORK; CRITICAL WATER ACTIVITY; SORPTION ISOTHERMS;

CROPS;

ADSORPTION; FARM CROPS; HYDRATION; MACROMOLECULES; MECHANICAL PROPERTIES; PLASTIC DEFORMATION; PLASTIC FLOW;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 26444453873     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.12.002     Document Type: Article

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