0568280 - ÚT 2024 RIV GB eng J - Journal Article
Kubár, V. - Trnka, Jan - Kouřilová, V. - Dufková, R. - Votava, J. - Nedomová, Š. - Hřivna, L. - Polcar, A. - Buchar, Jaroslav
High strain rate behaviour of different types of chocolate.
Journal of Food Engineering. Roč. 346, June (2023), č. článku 111438. ISSN 0260-8774. E-ISSN 1873-5770
Institutional support: RVO:61388998
Keywords : chocolate mass * impact loading * compression * SHPB method * strain rate sensitivity
OECD category: Applied mechanics
Impact factor: 5.3, year: 2023 ; AIS: 0.778, rok: 2023
Method of publishing: Limited access
Result website:
https://www.sciencedirect.com/science/article/pii/S0260877423000365?via%3DihubDOI: https://doi.org/10.1016/j.jfoodeng.2023.111438
Permanent Link: https://hdl.handle.net/11104/0344089