| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398878 | Food Research International | 2013 | 10 Pages |
Abstract
⺠Capillary rheometry allows to determine the apparent viscosity of bolus. ⺠The particle size of bread bolus could be determined by image analysis. ⺠Bread follows a shear-thinning behavior with decreasing consistency during chewing. ⺠Plasticizing effect of saliva on starch mainly controls the bread destructuration.
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Authors
F. Le Bleis, L. Chaunier, G. Della Valle, M. Panouillé, A.L. Réguerre,