ON FOOD COMPRESSION BY SOFT MACHINES
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1988.tb00923.x/fullpdf
Reference8 articles.
1. Effect of sample dimensions, lubrication and deformation rate on uniaxial compression of gelatin gels
2. CONSIDERATIONS OF A GENERAL RHEOLOGICAL MODEL FOR THE MECHANICAL BEHAVIOR OF VISCOELASTIC SOLID FOOD MATERIALS
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3. Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations;Food Hydrocolloids;2003-11
4. A model for the compressibility of food–finger(s) arrays;Journal of Rheology;1992-01
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