EVALUATION OF BREAD FIRMNESS BY INSTRON COMPRESSION TESTS

被引：8

作者：

ABUSHAKRA, AM ^{[1
]}

SHERMAN, P ^{[1
]}

机构：

[1] UNIV LONDON QUEEN ELIZABETH COLL,DEPT FOOD SCI,LONDON W8 7AH,ENGLAND

来源：

关键词：

D O I：

10.1007/BF01329197

中图分类号：

O3 [力学];

学科分类号：

08 ; 0801 ;

摘要：

引用

页码：446 / 450

页数：5

共 27 条

[1] A RECORDING INSTRUMENT FOR RAPID EVALUATION OF COMPRESSIBILITY OF BAKERY GOODS
BABB, ATS
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1965, 16 (11) : 670 - &
[2] BICE CW, 1949, CEREAL CHEM, V26, P440
[3] Patients' perceptions regarding home telecare
Agrell, H
Dahlberg, S
Jerant, AF
[J]. TELEMEDICINE JOURNAL AND E-HEALTH, 2000, 6 (04): : 409 - 415
[4] EFFECT OF DEGREE OF COMPRESSION ON TEXTURE PROFILE PARAMETERS
BOURNE, MC
COMSTOCK, SH
[J]. JOURNAL OF TEXTURE STUDIES, 1981, 12 (02) : 201 - 216
[5] BOURNE MC, 1973, J TEXTURE STUDIES, V8, P373
[6] BOYD J V, 1975, Journal of Texture Studies, V6, P507, DOI 10.1111/j.1745-4603.1975.tb01424.x
[7] Combs Y. F., 1944, CEREAL CHEM, V21, P319
[8] CORNFORD SJ, 1964, CEREAL CHEM, V41, P216
[9] CROSSLAND LB, 1950, CEREAL CHEM, V27, P15
[10] EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTS
CULIOLI, J
SHERMAN, P
[J]. JOURNAL OF TEXTURE STUDIES, 1976, 7 (03) : 353 - 372