MECHANICAL PROPERTIES AND VISCOELASTIC CHARACTERISTICS OF TWO VARIETIES OF YAM TUBERS(DIOSCOREA ALATA)-Reference-Cited by-同舟云学术

MECHANICAL PROPERTIES AND VISCOELASTIC CHARACTERISTICS OF TWO VARIETIES OF YAM TUBERS(DIOSCOREA ALATA)

Published:2010-02 Issue:1 Volume:41 Page:92-99
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:

Author:

ALVIS ARMANDO,VILLAMIEL MAR,RADA-MENDOZA MAITE

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2009.00215.x/fullpdf

Reference18 articles.

1. Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest;AFOAKWA;Food Chem.,2001

2. Some engineering properties of yam setts from two species of yams;ALUKO;J. Food Eng.,2006

3. ALVIS, A. and VÉLEZ, C. 2006. Determinación del coeficiente de transferencia de calor del ñame (Dioscorea alata) durante un tratamiento térmico por inmersión. Doctoral Proposal, Food Engineering Department, Universidad del Valle, Cali, Colombia.

4. Composición de ñames frescos cultivados en Colombia y sometidos a freído por inmersión;ALVIS;Inf. Tecnol.,2008

5. Análisis físico-químico y morfológico de almidones de ñame, yuca y papa y determinación de la viscosidad de las pastas;ALVIS;Inf. Tecnol.,2008

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1. Texture Properties of Dutch-Type Cheese as a Function of Its Location and Ripening;International Journal of Food Properties;2013-07-04

2. The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese;Journal of Texture Studies;2013-01-25

3. COMPARISON OF EFFECTIVENESS OF ADAPTIVE NEURO-FUZZY INFERENCE SYSTEM AND ARTIFICIAL NEURAL NETWORKS FOR ESTIMATION OF LINEAR CREEP AND RECOVERY PROPERTIES OF MODEL MEAT EMULSIONS;Journal of Texture Studies;2012-06-28