Quantifying the consistency and rheology of liquid foods using fractional calculus

标题
Quantifying the consistency and rheology of liquid foods using fractional calculus
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 69, Issue -, Pages 242-254
出版商
Elsevier BV
发表日期
2017-02-03
DOI
10.1016/j.foodhyd.2017.01.036

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