Stress relaxation of reconstituted cassava dough

LWT

Volumn 42, Issue 1, 2009, Pages 202-206

  Rodríguez Sandoval, Eduardo ^a   Fernández Quintero, Alejandro ^b   Cuvelier, Gerard ^c  

^a UNIVERSIDAD JORGE TADEO LOZANO   (Colombia)

^b UNIVERSIDAD DEL VALLE   (Colombia)

^c AGROPARISTECH   (France)

Author keywords

Cassava; Cooked flour; Dough; Stress relaxation

Indexed keywords

DIGITAL STORAGE; PLANTS (BOTANY);

CASSAVUM; COOKED FLOUR; COOKING CONDITIONS; DOUGH; MAXWELL-MODEL; RECONSTITUTED CASSAVA DOUGH; RELAXATION BEHAVIORS; RELAXATION MODELS; STRESS RELAXATION TESTS; VISCOELASTIC CHARACTERISTICS;

STRESS RELAXATION;

MANIHOT ESCULENTA;

EID: 52949102185     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.03.007     Document Type: Article

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