Subject
General Chemical Engineering,General Chemistry,Food Science
Reference57 articles.
1. Handbook of mathematical functions;Abramowitz,1964
2. On the viscous flow in metals and allied phenomena;Andrade;Proceedings of the Royal Society of London. Series A,1910
3. Theoretical basis for the application of fractional calculus to viscoelasticity;Bagley;Journal of Rheology,1983
4. Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis;Bot;Food Hydrocolloids,2014
5. Food texture and viscosity: Concept and measurement;Bourne;Food Science and Technology,2002
Cited by
35 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