An Improved Model for Food Thickness from non‐Newtonian Fluid Mechanics in the Mouth
- 1 January 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1), 57-61
- https://doi.org/10.1111/j.1365-2621.1983.tb14787.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- LIQUID TEXTURE PERCEIVED IN THE MOUTH1Journal of Texture Studies, 1977
- Squeezing Flow between Parallel Disks. I. Theoretical AnalysisIndustrial & Engineering Chemistry Fundamentals, 1974
- IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral MethodsJournal of Texture Studies, 1973