Structural and mechanical characteristics of bread and their impact on oral processing: a review

International Journal of Food Science and Technology

Volumn 53, Issue 4, 2018, Pages 858-872

  Gao, Jing ^a   Wang, Yong ^b   Dong, Zhizhong ^b   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Health Food Safety   (China)

Author keywords

bread; mechanical behaviour; oral processing; structure; texture

Indexed keywords

BIOCHEMISTRY; STRUCTURE (COMPOSITION); TEXTURES;

BREAD; DEFORMATION BEHAVIOUR; MECHANICAL ANALYSIS; MECHANICAL BEHAVIOUR; MECHANICAL CHARACTERISTICS; MICROMECHANICAL MODELLING; ORAL PROCESSING; STRUCTURE MECHANICS;

FOOD PRODUCTS;

EID: 85034235707     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13671     Document Type: Review

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