| Viscosity and melt fragility in honey-water mixtures | |
| Ren, Zhenfeng; Bian, Xiufang; Lin, Lejia; Bai, Yanwen; Wang, Weimin | |
| 刊名 | JOURNAL OF FOOD ENGINEERING
 |
| 2010 | |
| 卷号 | 100期号:4页码:705-710 |
| 关键词 | Honey Viscosity Fragility Glass transition temperature |
| DOI | 10.1016/j.jfoodeng.2010.06.004 |
| URL标识 | 查看原文 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/5483598 |
| 专题 | 山东大学 |
| 作者单位 | Shandong Univ, Minist Educ, Key Lab Liquid Solid Struct Evolut & Proc Mat, Jinan |
| 推荐引用方式 GB/T 7714 | Ren, Zhenfeng,Bian, Xiufang,Lin, Lejia,et al. Viscosity and melt fragility in honey-water mixtures[J]. JOURNAL OF FOOD ENGINEERING,2010,100(4):705-710. |
| APA | Ren, Zhenfeng,Bian, Xiufang,Lin, Lejia,Bai, Yanwen,&Wang, Weimin.(2010).Viscosity and melt fragility in honey-water mixtures.JOURNAL OF FOOD ENGINEERING,100(4),705-710. |
| MLA | Ren, Zhenfeng,et al."Viscosity and melt fragility in honey-water mixtures".JOURNAL OF FOOD ENGINEERING 100.4(2010):705-710. |
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