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International Journal of Food Properties Volume 4, 2001 - Issue 3
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Original Articles

STRESS RELAXATION IN COOKED POTATO TUBERS EXPRESSED BY IMPROVED RATE CONTROLLED MODEL

J. Blahovec Czech University of Agriculture in Prague, Prague 6 - Suchdol, Prague, 16521, Czech RepublicCorrespondence[email protected]
&
A. A. S. Esmir Institute of Chemical Technology, Technicka 3, Prague 6, Prague, 16000, Czech Republic
Pages 485-499 | Received 20 Oct 2000, Accepted 28 Feb 2001, Published online: 17 Aug 2006

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Read on this site (2)

František Bunka, Vendula Pachlová & Lenka Nenutilová. (2013) Texture Properties of Dutch-Type Cheese as a Function of Its Location and Ripening. International Journal of Food Properties 16:5, pages 1016-1027.
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Jiri Blahovec. (2003) Activation Volume from Stress Relaxation Curves in Raw and Cooked Potato. International Journal of Food Properties 6:2, pages 183-193.
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Articles from other publishers (2)

František Buňka, Vendula Pachlová, Lenka Pernická, Iva Burešová, Stanislav Kráčmar & Tomáš Lošák. (2013) The Dependence of P eleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of E dam Cheese . Journal of Texture Studies 44:3, pages 187-195.
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Jiří Blahovec. 2002. Physical Methods in Agriculture. Physical Methods in Agriculture 137 155 .

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