Rheological innovations for characterizing food material properties.

Annual review of food science and technology

Volumn 2, Issue , 2011, Pages 153-179

  Melito, H S ^a   Daubert, C R ^b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ATOMIC FORCE MICROSCOPY; CONFOCAL MICROSCOPY; FLOW KINETICS; FOOD ANALYSIS; MECHANICS; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE IMAGING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OSCILLOMETRY; PHYSICAL CHEMISTRY; REVIEW; SPECTROMETRY; ULTRASOUND;

FOOD ANALYSIS; MAGNETIC RESONANCE IMAGING; MAGNETIC RESONANCE SPECTROSCOPY; MECHANICAL PHENOMENA; MICROSCOPY, ATOMIC FORCE; MICROSCOPY, CONFOCAL; OSCILLOMETRY; PHYSICOCHEMICAL PHENOMENA; RHEOLOGY; SPECTROMETRY, X-RAY EMISSION; ULTRASONICS;

EID: 84855379868     PISSN: 19411413     EISSN: None     Source Type: Journal    
DOI: 10.1146/annurev-food-022510-133626     Document Type: Review

References (0)