COMPARISON BETWEEN VARIOUS CORRECTION FACTORS IN THE CALCULATION OF THE CREEP COMPLIANCE

[1] BAGLEY E B, 1983, P325

[2] DATTA A, 1983, T ASAE, V26, P1870

[3] RHEOLOGICAL CHARACTERIZATION OF LOW-METHOXYL PECTIN GEL BY NORMAL CREEP AND RELAXATION [J]. JOURNAL OF TEXTURE STUDIES, 1980, 11 (03) : 271 - 290

[4] Lockett F. J., 1972, NONLINEAR VISCOELAST

[5] MITCHELL J R, 1976, Journal of Texture Studies, V7, P219, DOI 10.1111/j.1745-4603.1976.tb01263.x

[6] RHEOLOGICAL PROPERTIES OF PECTATE GELS [J]. JOURNAL OF TEXTURE STUDIES, 1976, 7 (03) : 341 - 351

[7] NAKAYAMA T, 1978, J FOOD SCI, V5, P1430

[8] A COMPUTER-AIDED CHARACTERIZATION OF THE COMPRESSIVE CREEP-BEHAVIOR OF POTATO AND CHEDDAR CHEESE [J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (01) : 45 - &

[9] PURKAYASTHA S, 1985, J FOOD SCI, V50, P55

[10] Rabotnov Y.N., 1969, CREEP PROBLEMS STRUC

[1] BAGLEY E B, 1983, P325

[2] DATTA A, 1983, T ASAE, V26, P1870

[3] RHEOLOGICAL CHARACTERIZATION OF LOW-METHOXYL PECTIN GEL BY NORMAL CREEP AND RELAXATION [J]. JOURNAL OF TEXTURE STUDIES, 1980, 11 (03) : 271 - 290

[4] Lockett F. J., 1972, NONLINEAR VISCOELAST

[5] MITCHELL J R, 1976, Journal of Texture Studies, V7, P219, DOI 10.1111/j.1745-4603.1976.tb01263.x

[6] RHEOLOGICAL PROPERTIES OF PECTATE GELS [J]. JOURNAL OF TEXTURE STUDIES, 1976, 7 (03) : 341 - 351

[7] NAKAYAMA T, 1978, J FOOD SCI, V5, P1430

[8] A COMPUTER-AIDED CHARACTERIZATION OF THE COMPRESSIVE CREEP-BEHAVIOR OF POTATO AND CHEDDAR CHEESE [J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (01) : 45 - &

[9] PURKAYASTHA S, 1985, J FOOD SCI, V50, P55

[10] Rabotnov Y.N., 1969, CREEP PROBLEMS STRUC