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The contribution of time-dependent stress relaxation in protein gels to the recoverable energy that is used as a tool to describe food texture

Crossref DOI link: https://doi.org/10.1007/s11043-015-9275-7

Published Online: 2015-08-15

Published Print: 2015-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

de Jong, Saskia

van Vliet, Ton

de Jongh, Harmen H. J.
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Text and Data Mining valid from 2015-08-15