Asian noodles: Revisiting Peleg's analysis for presenting stress relaxation data in soft solid foods

Journal of Food Engineering

Volumn 92, Issue 1, 2009, Pages 29-36

  Bellido, G G ^a   Hatcher, D W ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Mechanical properties; Peleg's model; Stress relaxation; Texture; Wheat; Wiechert's model; Yellow alkaline noodles

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); MECHANICAL PROPERTIES; RESIDUAL STRESSES; SPRINGS (COMPONENTS); STRESS RELAXATION; TEXTURES;

AREA UNDER THE CURVES; MECHANICAL MODELS; MILLING YIELDS; MODEL SYSTEMS; NEW PARAMETERS; PELEG'S MODEL; SOFT SOLIDS; STRESS RELAXATION DATUMS; WHEAT; WHEAT FLOURS; WIECHERT'S MODEL; YELLOW ALKALINE NOODLES;

STRESSES;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 58249132725     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.016     Document Type: Article

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