From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception-Reference-Cited by-同舟云学术

From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception

Published:2017 Issue: Volume: Page:65-86
ISSN:
Container-title:Advances in Food Rheology and Its Applications
language:
Short-container-title:

Author:

Prakash S.

Publisher

Elsevier

Reference59 articles.

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4. Food Texture and Viscosity: Concept and Measurement;Bourne,2002

5. Surface forces. Physics and Chemistry of Interfaces;Butt,2004

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