SOME FACTORS AFFECTING GELATIN GEL TEXTURE EVALUATION BY PENETRATION TESTS

被引：0

作者：

DEMAN, JM ^{[1
]}

KAMEL, BS ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

JOURNAL OF RHEOLOGY | 1978年 / 22卷 / 04期

关键词：

D O I：

暂无

中图分类号：

O3 [力学];

学科分类号：

08 ; 0801 ;

摘要：

引用

页码：431 / 431

页数：1

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