OPERATIONAL CONDITIONS AND THE STRESS-STRAIN RELATIONSHIP OF SOLID FOODS?THEORETICAL EVALUATION
- 1 September 1977
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 8 (3) , 283-295
- https://doi.org/10.1111/j.1745-4603.1977.tb01182.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- THE ROLE OF THE SPECIMEN DIMENSIONS IN UNIAXIAL COMPRESSION OF FOOD MATERIALSJournal of Food Science, 1977
- CONSIDERATIONS OF A GENERAL RHEOLOGICAL MODEL FOR THE MECHANICAL BEHAVIOR OF VISCOELASTIC SOLID FOOD MATERIALS*Journal of Texture Studies, 1976
- APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATION*Journal of Texture Studies, 1975
- A Texture Profile of Foodstuffs Based upon Well‐defined Rheological PropertiesJournal of Food Science, 1969