| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277949 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠Elastic properties assessed with an on-line and off-line rheological technique. ⺠Increasing bran concentration significantly modifies the end (Bagley) pressure. ⺠Increasing bran concentration decreases storage modulus.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Frédéric Robin, Steffen Dattinger, Adeline Boire, Laurent Forny, Mario Horvat, Heike P. Schuchmann, Stefan Palzer,