Fracture behaviour of potato samples (cv. Desiree) under uniaxial compression
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
1. Effect of pre-cooling and freezing rate on mechanical strength of potato tissues (cv. Monalisa) at freezing temperatures;Alvarez;Zeitschrift für Lebensmittel Untersuchung und Forschung A,1997
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3. Effect of freezing rate and programmed freezing on rheological parameters and tissue structure of potato (cv. Monalisa);Alvarez;Zeitschrift für Lebensmittel Untersuchung und Forschung A,1997
4. Influence of friction, sample dimensions and deformation rate on the uniaxial compression of raw potato flesh;Canet;Journal of Texture Studies,1988
5. Effect of friction, sample dimensions, and deformation rates on the uniaxial compression behaviour of potato tissues;Canet,1990
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