The analysis of stress relaxation data of some viscoelastic foods using a texture analyzer

Journal of Texture Studies

Volumn 37, Issue 4, 2006, Pages 383-392

  Singh, H ^a   Rockall, A ^b   Martin, C R ^c   Chung, O K ^d   Lookhart, G L ^d  

^a CALIFORNIA STATE UNIVERSITY   (United States)

^b Stable Micro Systems Ltd   (United Kingdom)

^c Engineering Research Unit

^d U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Dough; Stress relaxation; Texture analysis; Viscoelasticity

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 33747370118     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2006.00058.x     Document Type: Article

References (10)

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