credit
发表于 2025-3-21 16:26:30
书目名称Rheology of Fluid, Semisolid, and Solid Foods影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0830030<br><br> <br><br>书目名称Rheology of Fluid, Semisolid, and Solid Foods影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0830030<br><br> <br><br>书目名称Rheology of Fluid, Semisolid, and Solid Foods网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0830030<br><br> <br><br>书目名称Rheology of Fluid, Semisolid, and Solid Foods网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0830030<br><br> <br><br>书目名称Rheology of Fluid, Semisolid, and Solid Foods被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0830030<br><br> <br><br>书目名称Rheology of Fluid, Semisolid, and Solid Foods被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0830030<br><br> <br><br>书目名称Rheology of Fluid, Semisolid, and Solid Foods年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0830030<br><br> <br><br>书目名称Rheology of Fluid, Semisolid, and Solid Foods年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0830030<br><br> <br><br>书目名称Rheology of Fluid, Semisolid, and Solid Foods读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0830030<br><br> <br><br>书目名称Rheology of Fluid, Semisolid, and Solid Foods读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0830030<br><br> <br><br>
无意
发表于 2025-3-21 22:16:06
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inflame
发表于 2025-3-22 01:53:55
978-1-4899-7881-3Springer Science+Business Media New York 2014
rods366
发表于 2025-3-22 05:32:50
Rheology of Fluid, Semisolid, and Solid Foods978-1-4614-9230-6Series ISSN 1571-0297 Series E-ISSN 2628-8095
向宇宙
发表于 2025-3-22 09:29:38
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平躺
发表于 2025-3-22 15:13:15
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jettison
发表于 2025-3-22 20:05:48
Measurement of Flow and Viscoelastic Properties,Techniques for measuring rheological properties of fluid foods are discussed in this chapter. First, the traditional measuring systems are considered, followed by microrheological techniques using micrometer-scale probes.
直觉好
发表于 2025-3-23 00:06:45
Rheology of Food Gum and Starch Dispersions,Food gums and starches are added to thicken many foods. This chapter deals with the characteristics, such as the intrinsic viscosity of gums and granule size of starches, important in understanding their rheological behavior.
incision
发表于 2025-3-23 04:58:54
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记成蚂蚁
发表于 2025-3-23 06:51:54
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