ملخص
Fractal dimension can be used successfully to quantify the characteristics of food particles. Bulk density-particle diameter relation, Richardson's plot, gas adsorption and pore size distribution methods were used to estimate the fractal dimensions of native and modified starch and it was found that different methods gave different values. An understanding of these differences will avoid misinterpretation or improper applications of the fractal dimensions.
اللغة الأصلية | English |
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الصفحات (من إلى) | 447-456 |
عدد الصفحات | 10 |
دورية | Journal of Food Engineering |
مستوى الصوت | 32 |
رقم الإصدار | 4 |
المعرِّفات الرقمية للأشياء | |
حالة النشر | Published - يونيو 1997 |
منشور خارجيًا | نعم |
ASJC Scopus subject areas
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