CHARACTERIZATION OF THE STRESS RELAXATION CURVES OF SOLID FOODS
- 1 January 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (1), 277-281
- https://doi.org/10.1111/j.1365-2621.1979.tb10062.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- MECHANICAL INTERPRETATION OF COMPRESSIVE STRESS‐STRAIN RELATIONSHIPS OF SOLID FOODSJournal of Food Science, 1978
- SOME RHEOLOGICAL PROPERTIES OF A CHEESE‐LIKE PRODUCT PREPARED BY DIRECT ACIDIFICATIONJournal of Food Science, 1978
- Cheddar Cheese Made With Bovine Pepsin II. Texture—Microstructure—Composition RelationshipsCanadian Institute of Food Science and Technology Journal, 1977
- STRESS RELAXATION OF DEFORMED FRUITS AND VEGETABLESJournal of Food Science, 1976
- CONSIDERATIONS OF A GENERAL RHEOLOGICAL MODEL FOR THE MECHANICAL BEHAVIOR OF VISCOELASTIC SOLID FOOD MATERIALSJournal of Texture Studies, 1976