A critical study of the nonlinear rheological properties in major classes of foods using the Sequence of Physical Processes (SPP) method and the Fourier Transform Coupled with Chebyshev Decomposition (FTC) method
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Published:2023-12
Issue:
Volume:174
Page:113587
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Le Anh Nghi Minh,
Erturk Merve Yildirim,
Shim Yul Hui,
Rogers Simon A.ORCID,
Kokini Jozef
Funder
Purdue University
USDA NIFA
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