COMPRESSION STRENGTH AND FRACTURE PROPERTIES OF MODEL PARTICULATE FOOD COMPOSITES IN RELATION TO THEIR MICROSTRUCTURE AND PARTICLE-MATRIX INTERACTION

被引：75

作者：

LANGLEY, KR

GREEN, ML

机构：

来源：

JOURNAL OF TEXTURE STUDIES | 1989年 / 20卷 / 02期

关键词：

D O I：

10.1111/j.1745-4603.1989.tb00433.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：191 / 207

页数：17

共 26 条

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