Surface energy and viscoelasticity influence caramel adhesiveness
Author:
Affiliation:
1. Department of Food, Bioprocessing and Nutrition Sciences, Box 7624; North Carolina State University; Raleigh North Carolina 27695-7624
Funder
USDA National Institute of Food and Agriculture
North Carolina Agricultural Research Service
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12298/fullpdf
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4. Texture profile analysis;Bourne;Food Technology,1978
5. A note on instrumental measures of adhesiveness and their correlation with sensory perception;Brenner;Journal of Texture Studies,2014
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