Dynamics of changes in viscoelastic properties of a tofu during frying

International Journal of Food Properties

Volumn 9, Issue 1, 2006, Pages 73-83

  Baik, O D ^a   Mittal, G S ^b  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Activation energy; Elastic modulus; Maxwell element; Reaction rate constant; Stress relaxation

Indexed keywords

ACTIVATION ENERGY; ELASTIC MODULI; MAXWELL EQUATIONS; RATE CONSTANTS; STRESS RELAXATION; VISCOELASTICITY;

FRYING; MAXWELL ELEMENTS; REACTION RATE CONSTANT; TOFU;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 33646441736     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910500473939     Document Type: Article

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