AN IMPROVED MODEL FOR FOOD THICKNESS FROM NON-NEWTONIAN FLUID-MECHANICS IN THE MOUTH

被引：73

作者：

DICKIE, AM ^{[1
]}

KOKINI, JL ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14787.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：57 / &

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[4]

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[5] SQUEEZING FLOW BETWEEN PARALLEL DISKS .1. THEORETICAL ANALYSIS [J].

LEIDER, PJ ;

BIRD, RB .

INDUSTRIAL & ENGINEERING CHEMISTRY FUNDAMENTALS, 1974, 13 (04) :336-341

[6]

Shama F., 1973, Journal of Texture Studies, V4, P111, DOI 10.1111/j.1745-4603.1973.tb00657.x

[7]

Stevens S. S., 1975, PSYCHOPHYSICS

[8]

SZCZESNIAK AS, 1979, CLASSIFICATION MOUTH