Concepedia

A. Baltsavias

AB

Statistics

Publications

5

Citations

292

H-Index

5

Active since

1997

Affiliations

Food & Nutrition(Current)

Wageningen University & Research

A. Baltsavias is an author at Food & Nutrition specializing in dough strength, mechanical behavior of materials, and materials science.

Publications per year

1997–1999

5

Publications

5

Rheological Properties of Short Doughs at Small Deformation

A. Baltsavias, A. Jürgens, T. van Vliet · Journal of Cereal Science · 1997 · 97 citations

Agriculture, Food Science, Materials Science +12

Fracture Properties of Short-Dough Biscuits: Effect of Composition

A. Baltsavias, A. Jürgens, T. van Vliet · Journal of Cereal Science · 1999 · 82 citations

Dentistry, Materials Engineering, Materials Science +12

Properties of Short-Dough Biscuits in Relation to Structure

A. Baltsavias, A. Jürgens, T. van Vliet · Journal of Cereal Science · 1999 · 44 citations

Agriculture, Food Science, Cereal Science +9

FACTORS AFFECTING FRACTURE PROPERTIES OF SHORT‐DOUGH BISCUITS

A. Baltsavias, A. Jürgens, T. van Vliet · Journal of Texture Studies · 1997 · 40 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +17

Rheological Properties of Short Doughs at Large Deformation

A. Baltsavias, A. Jürgens, T. van Vliet · Journal of Cereal Science · 1999 · 29 citations

Agriculture, Food Science, Materials Science +12

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