A critical study of the nonlinear rheological properties in major classes of foods using the Sequence of Physical Processes (SPP) method and the Fourier Transform Coupled with Chebyshev Decomposition (FTC) method
Anh Nghi Minh Le, Merve Yildirim Erturk, Yul Hui Shim, Simon A. Rogers, Jozef Kokini
Research output: Contribution to journal › Article › peer-review
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