STEADY SHEAR RHEOLOGY AND FLUID-MECHANICS OF 4 SEMISOLID FOODS

被引：36

作者：

DERVISOGLU, M

KOKINI, JL

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13874.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：541 / &

共 28 条

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