# Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework

> Research article (Food Hydrocolloids, 2016) · cited 73× · AI/ML

**Wikidata**: [openalex:W2411877822](https://www.wikidata.org/wiki/openalex:W2411877822)  
**Source**: https://4ort.xyz/entity/describing-the-firmness-springiness-and-rubberiness-of-food-gels-using-fractional-calculus-part-i-theoretical-framework