A fundamental mechanical analysis of the texture of french fries
This thesis attempted to understand how mechanical parameters characterizing the textural properties of french fries could be derived from indentation tests. The focus of the first part of this study was to obtain a fundamental mechanical parameter, the elastic modulus, of a model food system (an ag...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/2195 |