A COMPUTERIZED METHOD TO ANALYZE THE CREEP-BEHAVIOR OF VISCOELASTIC FOODS

被引：13

作者：

BALABAN, M ^{[1
]}

CARRILLO, AR ^{[1
]}

KOKINI, JL ^{[1
]}

机构：

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

来源：

JOURNAL OF TEXTURE STUDIES | 1988年 / 19卷 / 02期

关键词：

D O I：

10.1111/j.1745-4603.1988.tb00934.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：171 / 183

页数：13

相关论文

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