THE EFFECT OF FILLER VOLUME FRACTION ON THE FRACTURE-TOUGHNESS OF A MODEL FOOD COMPOSITE

KR LANGLEY; A MARTIN; SL OGIN

doi:10.1016/0266-3538(94)90147-3

Back

THE EFFECT OF FILLER VOLUME FRACTION ON THE FRACTURE-TOUGHNESS OF A MODEL FOOD COMPOSITE

Journal article

Peer reviewed

THE EFFECT OF FILLER VOLUME FRACTION ON THE FRACTURE-TOUGHNESS OF A MODEL FOOD COMPOSITE

KR LANGLEY, A MARTIN and SL OGIN

COMPOSITES SCIENCE AND TECHNOLOGY, Vol.50(2), pp.259-264

01/01/1994

DOI: https://doi.org/10.1016/0266-3538(94)90147-3

Abstract

Science & Technology

Technology

Materials Science

Composites

Materials Science

MATERIALS SCIENCE

COMPOSITES

FRACTURE TOUGHNESS

PROTEIN MATRIX

MODEL FOOD COMPOSITE

CRACK-PROPAGATION

EPOXY-RESIN

STRENGTH

GELS

MICROSTRUCTURE

COMPRESSION

Files and links (1)

url

http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:A1994MM49100013&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=11d2a86992e85fb529977dad66a846d5View

Author

Metrics

30 Record Views

14 Times Cited - Web of Science

Details

Title: THE EFFECT OF FILLER VOLUME FRACTION ON THE FRACTURE-TOUGHNESS OF A MODEL FOOD COMPOSITE
Creators: KR LANGLEY
A MARTIN
SL OGIN
Publication Details: COMPOSITES SCIENCE AND TECHNOLOGY, Vol.50(2), pp.259-264
Publisher: ELSEVIER SCI LTD
Date published: 01/01/1994
Date submitted: 17/05/2017
Identifiers: 99512123702346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

THE EFFECT OF FILLER VOLUME FRACTION ON THE FRACTURE-TOUGHNESS OF A MODEL FOOD COMPOSITE

Abstract

Files and links (1)

Metrics

Details

Usage Policy