MATHEMATICAL CHARACTERIZATION OF THE COMPRESSIVE STRESS-STRAIN RELATIONSHIPS OF SPONGY BAKED GOODS

被引：37

作者：

PELEG, M

ROY, I

CAMPANELLA, OH

NORMAND, MD

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07919.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：947 / 949

页数：3

相关论文

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[2] BAKER AE, 1987, CEREAL FOOD WORLD, V32, P491
[3] BAKER AE, 1986, CEREAL FOOD WORLD, V31, P193
[4] BAKER AE, 1987, CEREAL FOOD WORLD, V32, P486
[5] Press W. H., 1986, NUMERICAL RECIPES
[6] WALKER CE, 1987, CEREAL FOOD WORLD, V32, P477