Fractal Nature of Food Materials
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概要
- 論文の詳細を見る
Through the concept of fractals, the new non-integer dimensional world is introduced. Experimental results to show this new world are taken from the author and his colleagues' own works. A few words are given also to the scaling law in the "Critical phenomena" in relation to sol-gel transition, and Chaos, both of which are closely related to the fractal.
- 社団法人日本農芸化学会の論文
- 1996-05-23
著者
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YANO Toshimasa
Department of Bioengineering, Yokohama National University
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Yano Toshimasa
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Yano Toshimasa
Department Of Agricultural Chemistry The University Of Tokyo:department Of Bioengineering Faculty Of
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- Prediction of Effective Thermal Diffusivity of Fish and Meats
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- Effects of Coagulation Condition on Consolidation of Soybean Protein Coagulate (Food & Nutrition)
- Enzymatic Interesterification in Supercritical Carbon Dioxide(Food & Nutrition)
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