ANALYSIS OF COMPRESSION, TENSION AND TORSION FOR TESTING FOOD GEL FRACTURE PROPERTIES.

Autor: Hamann, Donald D., Junhua Zhang, Daubert, Christopher R., Foegeding, E. Allen, Diehl Jr., Kenneth C.

Publikováno v: Journal of Texture Studies; Dec2006, Vol. 37 Issue 6, p620-639, 20p, 2 Diagrams, 4 Charts, 1 Graph