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Techniques and Methods for Measuring the Texture of Processed and Fresh Agro-Food Products – A Review Cover

Techniques and Methods for Measuring the Texture of Processed and Fresh Agro-Food Products – A Review

BULETINUL INSTITUTULUI POLITEHNIC DIN IAȘI. Secția Matematica. Mecanică Teoretică. Fizică
Volume 68 (2022): Issue 4 (December 2022)
By: Mariana Lupu,  Valentin Nedeff,  Mirela Panainte and  Dragoş-Ioan Rusu  
Open Access
|Jun 2023

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DOI: https://doi.org/10.2478/bipmf-2022-0016 | Journal eISSN: 2537-4990
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Language: English
Page range: 7 - 28
Submitted on: Oct 24, 2022
Accepted on: Nov 21, 2022
Published on: Jun 30, 2023
Published by: Gheorghe Asachi Technical University of Iasi
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
fresh agro-food products,
rheology and texture,
vitamins,
minerals
Related subjects:
Engineering,
Mechanical engineering,
Mechanics,
Materials sciences,
Materials sciences, other,
Physics,
Theoretical and mathematical physics,
Technical and applied physics

© 2023 Mariana Lupu, Valentin Nedeff, Mirela Panainte, Dragoş-Ioan Rusu, published by Gheorghe Asachi Technical University of Iasi
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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