Thermo-mechanical properties of soft candy: Application of time-temperature superposition to mimic response at high deformation rates

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)11-16
JournalFood Biophysics
Volume13
Publication statusPublished - 2018
Peer-reviewedYes

External IDs

Scopus 85037353465

Keywords

Keywords

  • Soft candy, Fondant, Time-temperature superposition, Texture