A fundamental approach using theories of elasticity to study texture-related mechanical properties of foods
A fundamental approach was taken to evaluate the mechanical properties of foods, which are often associated with the perceived texture of foods. Indentation test was studied with a fundamental perspective so that the results could be obtained in fundamental units instead of empirical units. Indent...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/2699 |