The relationship between conditions governing rupture and flow in flour doughs

被引：8

作者：

Halton, P ^{[1
]}

Blair, GWS ^{[1
]}

机构：

[1] Res Assoc British Flour Millers, St Albans, England

来源：

关键词：

D O I：

10.1021/j150375a012

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

引用

页码：811 / 819

页数：9

共 20 条

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[2]

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[3]

ASTBURY WILLIAM THOMAS, 1935, BIOCHEM JOUR, V29, P2351

[4] On the nature of "yield-value" [J].

Blair, G. W. Scott .

PHYSICS-A JOURNAL OF GENERAL AND APPLIED PHYSICS, 1933, 4 (01) :113-118

[5]

BLAIR GWS, 1936, IN PRESS B ANCIENS E

[6]

BURGERS WG, 1935, DUTCH ROYAL ACAD SCI

[7]

BURGERS WG, 1 REPORT VISCOSITY P, P188

[8]

GOUBKIN SI, 1932, J RHEOL, V3, P501

Halton, P .

[10]

Nadai A., 1931, PLASTICITY