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机译:化学成分和温度对蜂蜜流变行为的影响
Faculty of Food Engineering, Stefan cel Mare University, Suceava, Romania;
Faculty of Food Engineering, Stefan cel Mare University, Suceava, Romania;
Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universidad Politecnica de Valencia, Valencia, Spain;
Faculty of Food Engineering, Stefan cel Mare University, Suceava, Romania;
Faculty of Food Engineering, Stefan cel Mare University, Suceava, Romania;
Faculty of Food Engineering, Stefan cel Mare University, Suceava, Romania;
Honey; Viscosity; Viscoelasticity; Polynomial model;
机译:化学成分和温度对蜂蜜流变行为的影响
机译:化学成分和温度对蜂蜜质地特性的影响
机译:化学成分和温度对蜂蜜相角的影响
机译:原料组合物对金属粉末注射形成流变行为的影响
机译:组成因素控制小麦粉面团的物理,物理化学和流变特性。
机译:化学成分和温度对蜂蜜质地特性的影响
机译:通过了解温度和流变行为对聚结现象的影响,改善由FFF(熔丝制造)制造的部件的性能
机译:化学成分和结构对钢铁氢含量的影响第一部分:硅,碳和结构对非合金钢氢行为的影响