Friction and compression characteristics of chickpea flour and components (DOI:10.1016/j.powtec.2006.12.021);Friction and compression characteristics of chickpea flour and components

Powder Technology

Volumn 175, Issue 1, 2007, Pages 14-21

  Emami, S ^a   Tabil, L G ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Adhesion; Asymptotic modulus; Coefficient of external friction; Coefficient of internal friction; Cohesion; Compressibility; Food powder

Indexed keywords

ADHESION; COMPRESSIBILITY; FRICTION; STARCH;

ASYMPTOTIC MODULUS; COEFFICIENT OF EXTERNAL FRICTION; COEFFICIENT OF INTERNAL FRICTION; COHESION; FOOD POWDER;

FOOD PRODUCTS;

ADHESION; COMPRESSIBILITY; FOOD PRODUCTS; FRICTION; STARCH;

ARTICLE; CHEMICAL COMPOSITION; CHICKPEA; COMPRESSIVE STRENGTH; FLUOR; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD COATING; FRICTION; PARTICLE SIZE; POROSITY; POWDER; YOUNG MODULUS;

EID: 34248573603     PISSN: 00325910     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.powtec.2007.07.012     Document Type: Erratum

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