Quantifying the consistency and rheology of liquid foods using fractional calculus
| Autor: | Wagner, Caroline E., Barbati, Alexander C., Engmann, Jan, Burbidge, Adam S., McKinley, Gareth H. |
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| Zdroj: | In Food Hydrocolloids August 2017 69:242-254 |
| Databáze: | ScienceDirect |
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