A fundamental approach using theories of elasticity to study texture-related mechanical properties of foods

A fundamental approach was taken to evaluate the mechanical properties of foods, which are often associated with the perceived texture of foods. Indentation test was studied with a fundamental perspective so that the results could be obtained in fundamental units instead of empirical units. Indent...

Full description

Bibliographic Details
Main Author: Anand, Alok
Language:en_US
Published: 2007
Online Access:http://hdl.handle.net/1993/2699