Antiplasticization of cereal-based products by water. Part II: Breakfast cereals

Journal of Food Engineering

Volumn 77, Issue 3, 2006, Pages 644-652

  Gondek, Ewa ^a   Lewicki, Piotr P ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Compression force; Compression work; Corn flakes; Critical water activity; Microstructure; Plastic flow; Wheat bran flakes

Indexed keywords

APPROXIMATION THEORY; COMPRESSIBILITY; MICROSTRUCTURE; PLASTIC FLOW; PLASTICITY; WATER;

COMPRESSION FORCE; COMPRESSION WORK; CORN FLAKES; CRITICAL WATER ACTIVITY; SCANNING ELECTRON MICROPHOTOGRAPHS; WHEAT BRAN FLAKES;

FOOD PRODUCTS;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 33745187602     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.07.023     Document Type: Article

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