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頁籤選單縮合
| 題 名 | Rheology of Fiber-Enriched Steamed Bread: Stress Relaxation and Texture Profile Analysis=纖維強化饅頭之流變學:應力鬆弛與質地剖面分析 |
|---|---|
| 作 者 | 吳明穎; 張永和; 蕭思玉; 陳澄璋; | 書刊名 | Journal of Food and Drug Analysis |
| 卷 期 | 20:1 2012.03[民101.03] |
| 頁 次 | 頁133-142+170 |
| 分類號 | 412.37 |
| 關鍵詞 | 饅頭; 應變學; 應力鬆弛; Peleg-Normand模型; Maxwell模型; 纖維; Steamed bread; Rheology; Stress relaxation; Peleg-Normand model; Maxwell model; Fiber; |
| 語 文 | 英文(English) |