Analysis of compression, tension and torsion for testing food gel fracture properties

Journal of Texture Studies

Volumn 37, Issue 6, 2006, Pages 620-639

  Hamann, Donald D ^a   Junhua, Zhang ^a   Daubert, Christopher R ^a   Foegedtng, E Allen ^a   Diehl Jr , Kenneth C ^b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF NORTH CAROLINA WILMINGTON   (United States)

Author keywords

Compression; Food gels; Fracture properties; Tension; Torsion

Indexed keywords

EID: 33751368208     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2006.00074.x     Document Type: Article

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