investigate
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, J Texture Stud 19:103–115, 1988; Lenfant F, Loret C, Pineau N, Hartmann C, Martin N, Appetite 52:659–667, 2009), making universal relationships between semisolid food tribological behaviors and sensory attributes difficult to determine. Furthermore, it can also be challenging to isolate the contri
frivolous
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ethyl cellulose, locust bean gum, potato starch, corn starch, whey protein isolate, and skim milk powder), skim milk, and cream. Viscosity, viscoelastic behaviors, and confocal microscopy evaluations were performed with and without HWS. Descriptive sensory analysis was also performed to evaluate yog
alcoholism
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he flow history of the material. We begin by examining the characteristics of the main kinds of interaction within such systems. We then describe the characteristics of three kinds of behaviour associated with each of the main types of interaction when it happens to dominate: the friction, lubricati
心胸开阔
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esulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of e978-3-030-27136-7978-3-030-27134-3Series ISSN 1571-0297 Series E-ISSN 2628-8095
得意牛
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mind, it is crucial to understand how these materials deform or flow, depending on the interactions and structures formed by the elements they contain. This book is intended for students as well as more advanc978-3-319-38016-2978-3-319-06148-1Series ISSN 2213-1736 Series E-ISSN 2213-1744
确认
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Edoardo Charbon,Ranjit Gharpurey,Alberto Sangiovan
CAMEO
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COST
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countenance
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https://doi.org/10.1007/b100751CAD; circuit design; computer-aided design (CAD); integrated circuit; modeling; optimization; simulation; t
landmark
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