A fracture mechanics analysis of the texture of fried potato crust
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
1. Effects of blanching conditions on the mechanical properties of french fry strips;Agblor;American Journal of Potato Research,1998
2. Processing conditions influencing the physical properties of French fried potatoes;Agblor;Potato Research,2000
3. Microstructural changes of potato cells and starch granules heated in oil;Aguilera;Food Research International,2001
4. A generalized theory of fracture mechanics;Andrews;Journal of Materials Science,1974
5. Fracture;Andrews,1980
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