MECHANICAL PROPERTIES, RHEOLOGY, AND HAPTAESTHESIS OF FOOD-Reference-Cited by-同舟云学术

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MECHANICAL PROPERTIES, RHEOLOGY, AND HAPTAESTHESIS OF FOOD

Published:1969-11 Issue:1 Volume:1 Page:38-42
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

MULLER H. G.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1969.tb00954.x/fullpdf

Reference13 articles.

1. A. Gordon : 1967 , Measurement of Texture in Heterogeneous-Type Foods. B.F.M.I.R.A., Scientific and Technical Survey No. 50.

2. A Modified Sample Holder for Determining Viscosity of a Diphasic Fluid

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1. Techniques and Methods for Measuring the Texture of Processed and Fresh Agro-Food Products – A Review;BULETINUL INSTITUTULUI POLITEHNIC DIN IAȘI. Secția Matematica. Mecanică Teoretică. Fizică;2022-12-01

2. Concentrations, Distribution, Sources and Ecological Risk Assessment of Trace Elements in Soils from Wuhan, Central China;International Journal of Environmental Research and Public Health;2018-12-14

3. Gastrophysics of the Oral Cavity;Current Pharmaceutical Design;2016-04-27

4. Object-oriented knowledge framework for modelling human mastication of foods;Expert Systems with Applications;2009-04

5. RHEOLOGY, FOOD TEXTURE AND MASTICATION;Journal of Texture Studies;2004-06

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