Academic Journal
Evaluation of the Crispness of Porous Foods Using the Acoustic Emission Technique
| العنوان: | Evaluation of the Crispness of Porous Foods Using the Acoustic Emission Technique |
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| المؤلفون: | Makoto Miura, Natsumi Ito, Tasuku Miyoshi |
| المصدر: | Nihon Reoroji Gakkaishi. 2023, 51(2):73 |
| قاعدة البيانات: | J-STAGE |
| تدمد: | 03871533 21864586 |
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| DOI: | 10.1678/rheology.51.73 |