Author:
Nnyigide Osita Sunday,Oh Yuna,Song Hyeong Yong,Park Eun-kyoung,Choi Soo-Hyung,Hyun Kyu
Publisher
Springer Science and Business Media LLC
Subject
Condensed Matter Physics,General Materials Science
Reference36 articles.
1. Bhatty, R.S., 1990, Cooking quality of lentils: The role of structure and composition of cell walls, J. Agric. Food Chem. 38, 376–383.
2. Bruno, O.M., R. de Oliveira Plotze, M. Falvo, and M. de Castro, 2008, Fractal dimension applied to plant identification, Inf. Sci. 178, 2722–2733.
3. Calzada, J.F. and M. Peleg, 1978, Mechanical interpretation of compressive stress-strain relationships of solid foods, J. Food Sci. 43, 1087–1092.
4. Chambon, F. and H.H. Winter, 1987, Linear viscoelasticity at the gel point of a crosslinking PDMS with imbalanced stoichiometry, J. Rheol. 31, 683–697.
5. Clark, A.H. and S.B. Ross-Murphy, 1987, Structural and mechanical properties of biopolymer gels, In: Clark, A.H., K. Kamide, S.B. Ross-Murphy, and M. Saito, eds., Advances in Polymer Science, Springer, Heidelberg, 57–192.
Cited by
17 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献