Young’s Modulus and Poisson’s Ratio Changes in Japanese Radish and Carrot Root Tissues during Boiling

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Publisher： Taylor & Francis Ltd

E-ISSN： 1532-2386|18|5|1006-1013

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.18, Iss.5, 2015-05, pp. : 1006-1013

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