• DocumentCode
    12450
  • Title

    MECHANISMS RESPONSIBLE FOR NON-LINEAR AND FRACTURE PROPERTIES OF GEL-BASED FOODS

  • Author

    Allen Foegeding استاد مشاور , Christopher Daubert استاد راهنما

  • University
    Virginia Polytechnic Institute and state University
  • Grade
    نامعلوم
  • Major
    PhD )Program Food Science(
  • Number of pages
    0
  • Publish Date
    2004
  • Keyword

    Food gels , Non-linearity , Large deformation , fracture properties

  • Note
    01
  • Language
    انگليسي
    • Link To Document
    https://search.isc.ac/dl/search/defaultta.aspx?DTC=17&DC=12450