Textural attributes of a model snack food at different moisture contents

Journal of Food Engineering

Volumn 79, Issue 2, 2007, Pages 511-516

  Mazumder, Pritam ^a   Roopa, B S ^a   Bhattacharya, Suvendu ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Fracture; Model snack; Moisture content; Young's modulus

Indexed keywords

CELLS; CURVE FITTING; ELASTIC MODULI; FRACTURE; MOISTURE; TEXTURES;

AIR CELLS; MODEL SNACK; READY TO EAT (RTE); THIN WALLS;

FOOD PRODUCTS;

ZEA MAYS;

EID: 33749357004     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.02.011     Document Type: Article

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