Open AccessMechanical properties and stress relaxation characteristics of fresh and partially fermented coffee parchment
Author(s) -
M. Siddharth,
A. Karthiayani
Publication year - 2014
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/5.2/154-156
Subject(s) - parchment , food science , stress relaxation , fermentation , coffee grounds , chemistry , materials science , composite material , philosophy , creep , theology