Calibration of rheological techniques used for foods-Reference-Cited by-同舟云学术

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Calibration of rheological techniques used for foods

Published:1992-01 Issue:1-2 Volume:16 Page:151-163
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bourne Malcolm C.

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Limitations of rheology in food texture measurements;Bourne;J. Texture Studies,1977

2. Compression rates in the mouth;Bourne;J. Texture Studies,1977

3. Texture profile method;Brandt;J. Food Sci.,1963

4. A flow equation for pigment oil suspensions of the printing ink type;Casson,1959

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