Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes

Sensory evaluation of food—Principles and practices 1998

D. Kilcast · Food Quality and Preference · 1998 · 1.7K citations

Agriculture, Food Science, Food Analysis +14

Viscoelastic properties of maize starch/hydrocolloid pastes and gels

Martine Alloncle, J.L. Doublier · Food Hydrocolloids · 1991 · 243 citations · Full text

Natural Sciences, Food Science, Materials Science +14

Comparison of two methods for stress relaxation data presentation of solid foods

Micha Peleg, Mark D. Normand · Rheologica Acta · 1983 · 139 citations

Agriculture, Food Science, Food Analysis +7

Stress Relaxation and Oscillatory Tests to Distinguish Between Doughs Prepared from Wheat Flours of Different Varietal Origin

Mohsen Safari‐Ardi, N. Phan‐Thien · Cereal Chemistry · 1998 · 101 citations

Agriculture, Food Science, Materials Science +17

Deep fat frying characteristics of chickpea flour suspensions

Keshava K. Bhat, Suvendu Bhattacharya · International Journal of Food Science & Technology · 2001 · 58 citations

Agriculture, Food Science, Nutritional Sciences +11