SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 8, Issue 2, 2017, Pages 563-573

Relating rheology and tribology of commercial dairy colloids to sensory perception

(5) Laguna, Laura a Farrell, Grace a Bryant, Michael a Morina, Ardian a Sarkar, Anwesha a

a UNIVERSITY OF LEEDS (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BODY FLUIDS; COLLOIDS; ELASTICITY; LUBRICATION; SENSORY ANALYSIS; TRACTION (FRICTION); TRIBOLOGY;

ARTIFICIAL SALIVA; DISCRIMINATION TESTS; ENTRAINMENT VELOCITIES; LUBRICATING EFFECT; OSCILLATORY MEASUREMENTS; SENSORY PROPERTIES; TRACTION COEFFICIENT; TRIBOLOGICAL PROPERTIES;

SENSORY PERCEPTION;

COLLOID; YOGHURT;

ADULT; ANALYSIS; ANIMAL; CHEESE; CHEMISTRY; COLLOID; ECONOMICS; FEMALE; FLOW KINETICS; HUMAN; LUBRICATION; MALE; METABOLISM; MIDDLE AGED; MILK; TASTE; VISCOSITY; YOUNG ADULT;

ADULT; ANIMALS; CHEESE; COLLOIDS; FEMALE; HUMANS; LUBRICATION; MALE; MIDDLE AGED; MILK; RHEOLOGY; TASTE PERCEPTION; VISCOSITY; YOGURT; YOUNG ADULT;

EID: 85013890942 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c6fo01010e Document Type: Article

Times cited : (114)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.