# Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese

> Research article (Food Hydrocolloids, 2016) · cited 57× · AI/ML

**Wikidata**: [openalex:W2483200624](https://www.wikidata.org/wiki/openalex:W2483200624)  
**Source**: https://4ort.xyz/entity/describing-the-firmness-springiness-and-rubberiness-of-food-gels-using-fractional-calculus-part-ii-measurements-on-semi-