Effects of bed volumes and moisture contents on the textural parameters of individual puffed cereal particles
This work is an investigation of the effects of bed volumes and moisture contents on the textural properties of puff cereals. The first study, two commercial puffed cereals were compressed both individually and in cells of different diameters and heights. Their force-displacement curves were jagged,...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
1999
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI9920656 |