يعرض 1 - 20 نتائج من 74 نتيجة بحث عن '"Ring Shear Tester"', وقت الاستعلام: 0.49s تنقيح النتائج
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    المصدر: International Journal of Research in Engineering and Applied Sciences 5(12):128-136. 2015

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    المساهمون: Reitano, Riccardo, Rosenau, Matthias, Conrad, Ethan M., Faccenna, Claudio, Funiciello, Francesca, HelTec - Helmholtz Laboratory for Tectonic Modelling (GFZ German Research Centre for Geosciences, Germany), Laboratory of Experimental Tectonics (University of Roma TRE, Italy), Rosenau

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    المساهمون: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Department of Food Science Copenhagen (UCPH FOOD), Faculty of Science Copenhagen, University of Copenhagen = Københavns Universitet (UCPH)-University of Copenhagen = Københavns Universitet (UCPH), Arla Foods Ingredients Group, Institut des Sciences Chimiques de Rennes (ISCR), Université de Rennes (UR)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Ecole Nationale Supérieure de Chimie de Rennes (ENSCR)-Institut de Chimie - CNRS Chimie (INC-CNRS)-Centre National de la Recherche Scientifique (CNRS), This work was partially funded by Innovation Fund Denmark. The authors wish to thank Jens Kristian Bech for his input in the preparation of the pilot trial and Morten Nielsen for his great help in conducting the trial. We are grateful to Betina Mikkelsen and Anne Dolivet for showing us how to conduct SEM imaging and all the physicochemical characterization analyses.

    المصدر: ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.science/hal-01408010 ; Journal of Food Engineering, 2017, 198, pp.91-97. ⟨10.1016/j.jfoodeng.2016.11.013⟩.

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    المصدر: Carpin , M A , Bertelsen , H , Dalberg , A , Bech , J K , Risbo , J , Schuck , P & Jeantet , R 2017 , ' How does particle size influence caking in lactose powder? ' , Journal of Food Engineering , vol. 209 , pp. 61-67 . https://doi.org/10.1016/j.jfoodeng.2017.04.006

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    المساهمون: Zwaan, Frank, Schreurs, Guido, Rudolf, Michael, Rosenau, Matthias, Tectonic Modelling Laboratory at the Institute for Geological Sciences (TecLab Bern, Switzerland), HelTec - Helmholtz Laboratory for Tectonic Modelling (GFZ German Research Centre for Geosciences, Germany), Rosenau

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