Modeling the kinetics of corn tortilla staling using stress relaxation data
- Author
- LIMANOND, Boostrapa1 ; CASTELL-PEREZ, M. Elena1 ; MOREIRA, Rosana G1
[1] Department of Agricultural Engineering, Texas A & M University, 303E Scoates Hall, College Station, TX 77843-2117, United States - Source
Journal of food engineering. 2002, Vol 53, Num 3, pp 237-247 ; ref : 30 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amylopectine Cinétique Cristallisation Denrée entreposée Qualité Rassissement Relaxation contrainte Rigidité Température Texture Tortilla Maïs Polymère Produit céréalier
- Keyword (en)
- Amylopectin Kinetics Crystallization Stored food product Quality Staling Stress relaxation Stiffness Temperature Texture Tortilla Corn Polymer Cereal product
- Keyword (es)
- Amilopectina Cinética Cristalización Producto almacenado Calidad Serenidad Relajación tensión Rigidez Temperatura Textura Tortilla Maiz Polímero Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14184542
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0260-8774(01)00162-5 
https://dx.doi.org/10.1016/S0260-8774(01)00162-5
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