STRESS RELAXATION IN COOKED POTATO TUBERS EXPRESSED BY IMPROVED RATE CONTROLLED MODEL
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/JFP-100108650
Reference11 articles.
1. Working groups of the association
2. Sensory evaluation of the texture of steam-cooked table potatoes
3. Standardizing Measurement of Rheological Properties of Cooked Russet Burbank Potatoes
4. Stress Relaxation in Crystals
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3. The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese;Journal of Texture Studies;2013-01-25
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