A MODIFIED MAXWELL AND A NONEXPONENTIAL MODEL FOR CHARACTERIZATION OF THE STRESS-RELAXATION OF AGAR AND ALGINATE GELS

被引：91

作者：

NUSSINOVITCH, A

PELEG, M

NORMAND, MD

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07934.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：1013 / 1016

页数：4

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