[ 标题: (water OR agua) AND (food OR aliment*) ]
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结果 1-3 的 3
Theoretical model for freezing of food gels with temperature-depending fraction of frozen water.
1988
Miyawaki O. | Abe T. | Yano T.
Wolters Kluwer - United States of America
Physical properties of foods and effect of water on them, 5: Rheology and food engineering
2009
Kumagai, H.(Kyoritsu Women's Univ., Tokyo (Japan)) | Kumagai, H.
The Agriculture, Forestry and Fisheries Research Information Technology Center - Japan
Influence of the fluidity of water on the visco-elasticity of food hydrogels examined by using models of a closed system
1990
Niwa, E. (Mie Univ., Tsu (Japan). Faculty of Bioresources) | Chen, E. | Kanoh, S.
The Agriculture, Forestry and Fisheries Research Information Technology Center - Japan
