A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement. Issue 3 (9th May 2018)

Record Type:: Journal Article
Title:: A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement. Issue 3 (9th May 2018)
Main Title:: A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement
Abstract:
Is Part Of:: Journal of texture studies. Volume 49:Issue 3(2018)
Journal:: Journal of texture studies
Issue:: Volume 49:Issue 3(2018)
Issue Display:: Volume 49, Issue 3 (2018)
Year:: 2018
Volume:: 49
Issue:: 3
Issue Sort Value:: 2018-0049-0003-0000
Page Start:: 348
Page End:: 348
Publication Date:: 2018-05-09
Subjects:: Food texture -- Periodicals
Food -- Composition -- Periodicals
664.02
Journal URLs:: http://firstsearch.oclc.org ↗
http://www3.interscience.wiley.com/cgi-bin/issn?DESCRIPTOR=PRINTISSN&VALUE=0022-4901 ↗
http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4603 ↗
http://onlinelibrary.wiley.com/ ↗
http://www.blackwell-synergy.com/loi/jts ↗
DOI:: 10.1111/jtxs.12336 ↗
Languages:: English
ISSNs:: 0022-4901
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 5069.055000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:: 10494.xml