THE EFFECT OF TEMPERATURE, GEOMETRY, GAP AND SURFACE FRICTION ON OSCILLATORY RHEOLOGICAL PROPERTIES OF MASHED POTATOES
Author:
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2007.00120.x/fullpdf
Reference25 articles.
1. Viscoelastic properties of sweet potato puree infant food
2. VISCOELASTIC AND THERMAL CHARACTERISTICS OF VEGETABLE PUREE-BASED BABY FOODS
3. Rheological properties of mashed potatoes made from dehydrated flakes: effect of ingredients and freezing
4. Influence of Cooking and Freeze-Thawing Cycles on Viscoelastic Properties of Vegetable Purees
5. Rheological properties of frozen vegetable purees. Effect of freeze-thaw cycles and thawing conditions
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