A Modified Maxwell and a Nonexponential Model for Characterization of the Stress Relaxation of Agar and Alginate Gels
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4), 1013-1016
- https://doi.org/10.1111/j.1365-2621.1989.tb07934.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- APPLICATION OF NONLINEAR PHENOMENOLOGICAL RHEOLOGICAL MODELS TO SOLID FOOD MATERIALSJournal of Texture Studies, 1984
- THE PROBLEM OF EQUILIBRIUM CONDITIONS IN STRESS RELAXATION ANALYSES OF SOLID FOODS1Journal of Texture Studies, 1982