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Volumn 11, Issue 36, 2015, Pages 7077-7080

An alternative theory to explain the effects of coalescing oil drops on mouthfeel

Author keywords

[No Author keywords available]

Indexed keywords

COMPUTATION THEORY; DROPS; FLOCCULATION; VISCOSITY;

EID: 84940776328     PISSN: 1744683X     EISSN: 17446848     Source Type: Journal    
DOI: 10.1039/c5sm00770d     Document Type: Article
Times cited : (4)

References (19)
  • 2
    • 84886116304 scopus 로고    scopus 로고
    • Design of Food Structure for Enhanced Oral Experience
    • ed. J. Chen and L. Engelen, Wiley
    • A. S. Burbidge, Design of Food Structure for Enhanced Oral Experience, in Food Oral Processing, ed., J. Chen, and, L. Engelen, Wiley, 2012, pp. 357-379
    • (2012) Food Oral Processing , pp. 357-379
    • Burbidge, A.S.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.