The effect of temperature, geometry, gap and surface friction on oscillatory rheological properties of mashed potatoes

Journal of Food Process Engineering

Volumn 30, Issue 3, 2007, Pages 267-292

  Alvarez, María Dolores ^a   Canet, Wenceslao ^a   Fernández, Cristina ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FRICTION; PARAMETER ESTIMATION; RHEOLOGY; STRAIN; STRESS ANALYSIS; THERMAL EFFECTS;

GELATINIZATION; HOMOGENEITY; MASHED POTATOES; SMOOTH PARALLEL PLATES; TRUNCATED CONES;

AGRICULTURAL PRODUCTS;

SOLANUM TUBEROSUM;

EID: 34249989747     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00120.x     Document Type: Article

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