Microstructural Mechanical Texture Evaluation of Food Materials Using Nanoindentation as a Function of Drying Time (Case Study: Baking of Cookies)
The baking process alters food product mechanical properties due to phase movement and the application of heat. This leads to the formation of solid wall and porous channel networks at a microscale which have an impact on the final product’s macroscale quality. In fact, microstructure cell wall stre...
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| Formato: | Tesis |
| Lenguaje: | Inglés |
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Zamorano: Escuela Agrícola Panamericana
2024
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| Acceso en línea: | https://bdigital.zamorano.edu/handle/11036/7725 |