TEXTURE AND STRUCTURE OF CRISPY‐PUFFED FOOD PRODUCTS I: MECHANICAL PROPERTIES IN BENDING

Journal of Texture Studies

Volumn 26, Issue 1, 1995, Pages 11-25

  HECKE, E VAN ^a   ALLAF, K ^a   BOUVIER, J M ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986777893     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1995.tb00781.x     Document Type: Article

References (14)

1. Fracture force, hardness and brittleness in crisp bread, with a generalized regression analysis approach to instrumental‐sensory coparisons
2. The mechanical properties of cellular solids
3. High temperature short‐time extrusion‐cooking of wheat starch and flour. I. Effect of moisture and flour type on extrudate properties
4. The mechanical properties of extruded food foams
5. The effect of moisture content on the mechanical properties of extruded food foams
6. Anisotropy in the mechanical properties of extrusion cooked maize foams
7. Influence of processing variables on mechanical properties of extruded maize
8. The terminology of food texture
9. Use of rheological terms and correlation of compatible measurements in food texture research
10. Effects of ingredients on physical/structural properties of extrudates
11. Computerized image analysis and texture of extruded biscuits