Author:
Canet W.,Alvarez M.D.,Gil M.J.
Reference22 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
2. Rheological characterization of fresh and cooked potato tissues (cv. Monalisa);Alvarez;Zeitschrift für Lebensmittel Untersuchung und Forschung A,1998
3. Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis (TPA);Alvarez;European Food Research and Technology,2002
4. 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
5. Atkin, G., & Sherman, P. (1984). The influence of surface friction on firmness evaluation by compression tests. Proceedings of the IXth international congress of rheology, Vol. 4., Applications, pp. 123–144.
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