An Improved Model for Food Thickness from non-Newtonian Fluid Mechanics in the Mouth
作者： A. M. DICKIE , J. L. KOKINI
DOI: 10.1111/J.1365-2621.1983.TB14787.X
关键词:
摘要: … food thickness has been developed which accounts for the transient viscoelastic behavior of food … The final result provides a design equation for the thickness of foods from a rheological …
sci-hub.se 参考文章(3)
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