Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT)

Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT)

10.1002/9780470958193.ch32

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書目詳細資料
Main Authors:	Liu, Y., Intipunya, P., Truong, T.T., Zhou, W., Bhandari, B.R.
其他作者:	CHEMISTRY
格式:	Others
出版:	2014
主題:	First-order phase transition-melting Novel phase transition measurement device-solid food materials development TMCT applications-solid food materials phase transition measurement TMCT design and setup-proportional integral derivative (PID)-control heating rate TMCT operation protocol TMCT-food particulate materials surface stickiness properties measurement TMCT-thermal mechanical compression test
在線閱讀:	http://scholarbank.nus.edu.sg/handle/10635/95528
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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