ELASTIC PROPERTIES OF BREAD CRUMB

被引：0

作者：

NUSSINOVITCH, A ^{[1
]}

STEFFENS, MS ^{[1
]}

CHINACHOTI, P ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI,CHENOWETH LAB,AMHERST,MA 01003

来源：

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：678 / 681

页数：4

共 15 条

[1]

[Anonymous], 1991, PRINCIPLES PROCEDURE

[2]

BAKER AE, 1988, CEREAL CHEM, V65, P302

[3]

BAKER AE, 1987, CEREAL FOOD WORLD, V32, P491

[4]

CROSSLAND LB, 1950, CEREAL CHEM, V27, P15

[5]

DAHLE LK, 1987, CEREAL FOOD WORLD, V32, P466

[6] MEASUREMENTS OF THE COMPRESSION PROPERTIES OF BREAD CRUMB [J].

HIBBERD, GE ;

PARKER, NS .

[7]

JOENSSON T, 1987, CEREAL FOOD WORLD, V32, P482

[8]

KAMEL BS, 1987, CEREAL FOOD WORLD, V32, P472

[9]

KOU Y, 1991, CEREAL FOODS WORLD, V6, P888

LASZTITY, R .