Ultrasonic characterization of fresh yellow alkaline noodles

Food Research International

Volumn 43, Issue 3, 2010, Pages 701-708

  Bellido, G G ^a   Hatcher, D W ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Rheology; Stress relaxation; Texture; Ultrasound; Wheat; Yellow alkaline noodle

Indexed keywords

LOW INTENSITY ULTRASOUND; MAXIMUM STRESS; MECHANICAL MODULUS; MECHANICAL STRENGTH; NACL CONCENTRATION; TRANSGLUTAMINASES; ULTRASONIC CHARACTERIZATION; ULTRASONIC EXPERIMENTS; ULTRASONIC TECHNIQUES;

ACOUSTIC WAVES; ELASTICITY; PLASTICITY; RESIDUAL STRESSES; RHEOLOGY; SODIUM CHLORIDE; STRESS RELAXATION; TEXTURES; ULTRASONIC TESTING; ULTRASONICS; VISCOSITY;

MECHANICAL PROPERTIES;

TRITICUM AESTIVUM;

EID: 76349095368     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.11.010     Document Type: Article

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