摘要:

GENERAL PRINCIPLES:Flow Proteins of Milk in a Capillary at Low Shear Stress.T. Mineshita, A. Yamamoto, K. Nagano, s. Fujii and H. TakadaGENERAL PRINCIPLES:Rheological Modeling of UHT Milk Gels Using a Cone and Plate Creep‐Relaxation Test.K. R. Swartzel, D. D. Hamann and A. P. Hansen.GENERAL PRINCIPLES:Studies on Rheological Characteristics of Red Pepper Pastes.Y. R. Pyun, S. Y. Lee, S. K. Lee, J. H. Yu and Y. J. Kwon.GENERAL PRINCIPLES:A Selected List of Literature References on the Texture of Fruits and Vegetables.S. D. Holdsworth. Campd

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00883.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1982.tb00872.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY