STRUCTURE, MECHANICS AND TEXTURE OF A FOOD SPONGE

被引：104

作者：

ATTENBURROW, GE ^{[1
]}

GOODBAND, RM ^{[1
]}

TAYLOR, LJ ^{[1
]}

LILLFORD, PJ ^{[1
]}

机构：

[1] UNILEVER RES LAB,SHARNBROOK MK44 1LQ,BEDS,ENGLAND

来源：

关键词：

D O I：

10.1016/S0733-5210(89)80024-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：61 / &

共 14 条

[1]

ABLETT S, 1986, ROY SOC CHEM SPEC PU, V56, P36

[2] THE MECHANICAL-PROPERTIES OF CELLULAR SOLIDS [J].

ASHBY, MF .

METALLURGICAL TRANSACTIONS A-PHYSICAL METALLURGY AND MATERIALS SCIENCE, 1983, 14 (09) :1755-1769

[3]

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

[4]

BAKER AE, 1987, CEREAL FOOD WORLD, V32, P486

[5]

GENT AN, 1963, RUBBER CHEM TECHNOL, V36, P567

[6] THE PHYSICAL-PROPERTIES OF EXTRUDED FOOD FOAMS [J].

HAYTER, AL ;

SMITH, AC ;

RICHMOND, P .

[7]

HIBBERD GE, 1985, J TEXTURE STUD, V16, P697

[8]

HILLYARD NC, 1982, APPL SCI

[9]

HUTCHINSON RJ, IN PRESS J MATER SCI

[10]

KAMEL BS, 1984, CEREAL FOOD WORLD, V29, P159