{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2024,10,30]],"date-time":"2024-10-30T22:35:09Z","timestamp":1730327709560,"version":"3.28.0"},"publisher-location":"New York, NY, USA","reference-count":111,"publisher":"ACM","content-domain":{"domain":["dl.acm.org"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2024,5,11]]},"DOI":"10.1145\/3613904.3642920","type":"proceedings-article","created":{"date-parts":[[2024,5,11]],"date-time":"2024-05-11T08:38:06Z","timestamp":1715416686000},"page":"1-19","update-policy":"http:\/\/dx.doi.org\/10.1145\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Cymatics Cup: Shape-Changing Drinks by Leveraging Cymatics"],"prefix":"10.1145","author":[{"ORCID":"http:\/\/orcid.org\/0009-0003-6042-6302","authenticated-orcid":false,"given":"Weijen","family":"Chen","sequence":"first","affiliation":[{"name":"Keio University Graduate School of Media Design, Japan"}]},{"ORCID":"http:\/\/orcid.org\/0009-0001-5325-1327","authenticated-orcid":false,"given":"Yang","family":"Yang","sequence":"additional","affiliation":[{"name":"Keio University, Japan"}]},{"ORCID":"http:\/\/orcid.org\/0009-0009-1980-2496","authenticated-orcid":false,"given":"Kao-Hua","family":"Liu","sequence":"additional","affiliation":[{"name":"Research Center for Advanced Science and Technology, Tokyo University, Japan"}]},{"ORCID":"http:\/\/orcid.org\/0000-0002-6090-2837","authenticated-orcid":false,"given":"Yun Suen","family":"Pai","sequence":"additional","affiliation":[{"name":"University of Auckland, New Zealand and Keio University Graduate School of Media Design, Japan"}]},{"ORCID":"http:\/\/orcid.org\/0000-0002-1544-7564","authenticated-orcid":false,"given":"Junichi","family":"Yamaoka","sequence":"additional","affiliation":[{"name":"Keio University, Japan"}]},{"ORCID":"http:\/\/orcid.org\/0000-0002-6303-5791","authenticated-orcid":false,"given":"Kouta","family":"Minamizawa","sequence":"additional","affiliation":[{"name":"Graduate School of Media Design, Keio University, Japan"}]}],"member":"320","published-online":{"date-parts":[[2024,5,11]]},"reference":[{"key":"e_1_3_3_3_1_1","doi-asserted-by":"publisher","DOI":"10.1121\/1.4799428"},{"volume-title":"FlavourFrame: Visualizing Tasting Experiences. In Adjunct Proceedings of the 36th Annual ACM Symposium on User Interface Software and Technology. 1\u20133.","year":"2023","author":"Anderson Lauryn","key":"e_1_3_3_3_2_1","unstructured":"Lauryn Anderson, Lora Oehlberg, and Wesley Willett. 2023. FlavourFrame: Visualizing Tasting Experiences. In Adjunct Proceedings of the 36th Annual ACM Symposium on User Interface Software and Technology. 1\u20133."},{"key":"e_1_3_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1145\/3173225.3173238"},{"key":"e_1_3_3_3_4_1","doi-asserted-by":"crossref","unstructured":"Angela\u00a0S Attwood Nicholas\u00a0E Scott-Samuel George Stothart and Marcus\u00a0R Munaf\u00f2. 2012. Glass shape influences consumption rate for alcoholic beverages. (2012).","DOI":"10.1371\/journal.pone.0043007"},{"key":"e_1_3_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1091-255X(00)80059-1"},{"key":"e_1_3_3_3_6_1","first-page":"89","article-title":"Sake and","volume":"64","author":"Ben-Ari Eyal","year":"2003","unstructured":"Eyal Ben-Ari 2003. Sake and\" Space Time\": Culture, Organization and Drinking in Japanese Firms. Senri ethnological studies 64 (2003), 89\u2013100.","journal-title":"Senri ethnological studies"},{"key":"e_1_3_3_3_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2016.02.007"},{"key":"e_1_3_3_3_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cognition.2012.09.007"},{"volume-title":"Coffee flavour: an overview. Flavour and fragrance journal 19, 2","year":"2004","author":"Buffo A","key":"e_1_3_3_3_9_1","unstructured":"Roberto\u00a0A Buffo and Claudio Cardelli-Freire. 2004. Coffee flavour: an overview. Flavour and fragrance journal 19, 2 (2004), 99\u2013104."},{"key":"e_1_3_3_3_10_1","doi-asserted-by":"publisher","DOI":"10.1145\/3007577.3007580"},{"key":"e_1_3_3_3_11_1","first-page":"8710","article-title":"Taste mapping: A new approach for the taste regions","volume":"9","author":"Chamma Hanane","year":"2018","unstructured":"Hanane Chamma, Fatima Jebai, Fadi\u00a0Abdel Sater, Mohamad Ezzedine, 2018. Taste mapping: A new approach for the taste regions. Asian Journal of Science and Technology 9, 9 (2018), 8710\u20138713.","journal-title":"Asian Journal of Science and Technology"},{"key":"e_1_3_3_3_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.13185"},{"key":"e_1_3_3_3_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2008.07.004"},{"volume-title":"A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the background. Food quality and preference 24, 1","year":"2012","author":"Crisinel Anne-Sylvie","key":"e_1_3_3_3_14_1","unstructured":"Anne-Sylvie Crisinel, Stefan Cosser, Scott King, Russ Jones, James Petrie, and Charles Spence. 2012. A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the background. Food quality and preference 24, 1 (2012), 201\u2013204."},{"key":"e_1_3_3_3_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12078-011-9097-1"},{"key":"e_1_3_3_3_16_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu13082721"},{"key":"e_1_3_3_3_17_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2021.1892749"},{"key":"e_1_3_3_3_18_1","doi-asserted-by":"publisher","DOI":"10.1145\/3586182.3616659"},{"volume-title":"Perceptual relevance of inharmonicity and spectral envelope in the piano bass range. Acta Acustica united with Acustica 90, 3","year":"2004","author":"Galembo Alexander","key":"e_1_3_3_3_19_1","unstructured":"Alexander Galembo, Anders Askenfelt, Lola\u00a0L Cuddy, and Frank\u00a0A Russo. 2004. Perceptual relevance of inharmonicity and spectral envelope in the piano bass range. Acta Acustica united with Acustica 90, 3 (2004), 528\u2013536."},{"volume-title":"The Oxford companion to sugar and sweets","author":"Goldstein Darra","key":"e_1_3_3_3_20_1","unstructured":"Darra Goldstein and Sidney Mintz. 2015. The Oxford companion to sugar and sweets. Oxford University Press."},{"key":"e_1_3_3_3_21_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0173366"},{"key":"e_1_3_3_3_22_1","doi-asserted-by":"publisher","DOI":"10.1186\/2044-7248-2-21"},{"key":"e_1_3_3_3_23_1","doi-asserted-by":"publisher","DOI":"10.1145\/1178823.1178882"},{"volume-title":"Having a drink with Tchaikovsky: the crossmodal influence of background music on the taste of beverages. Multisensory research 32, 1","year":"2019","author":"Hauck Pia","key":"e_1_3_3_3_24_1","unstructured":"Pia Hauck and Heiko Hecht. 2019. Having a drink with Tchaikovsky: the crossmodal influence of background music on the taste of beverages. Multisensory research 32, 1 (2019), 1\u201324."},{"key":"e_1_3_3_3_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0022-3913(97)70100-8"},{"key":"e_1_3_3_3_26_1","doi-asserted-by":"publisher","DOI":"10.1145\/2735711.2735795"},{"key":"e_1_3_3_3_27_1","doi-asserted-by":"publisher","DOI":"10.1109\/MCG.2004.1273448"},{"volume-title":"Customers","year":"2012","author":"Jacquier C","key":"e_1_3_3_3_28_1","unstructured":"C Jacquier and A Giboreau. 2012. Customers\u2019 lighting needs and wants at the restaurant. EuroCHRIE 2012: Hospitality for a better world (2012)."},{"volume-title":"Predicting perceptions: Proceedings of the 3rd international conference on appearance","author":"Jacquier Caroline","key":"e_1_3_3_3_29_1","unstructured":"Caroline Jacquier and Agn\u00e8s Giboreau. 2012. Perception and emotions of colored atmospheres at the restaurant. In Predicting perceptions: Proceedings of the 3rd international conference on appearance. Lulu Press Morrisville, North Carolina, 165\u2013167."},{"key":"e_1_3_3_3_30_1","doi-asserted-by":"publisher","DOI":"10.1145\/3491101.3519846"},{"key":"e_1_3_3_3_31_1","doi-asserted-by":"publisher","DOI":"10.1145\/108844.108862"},{"key":"e_1_3_3_3_32_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1982.tb12706.x"},{"key":"e_1_3_3_3_33_1","doi-asserted-by":"crossref","unstructured":"Azusa Kadomura Koji Tsukada and Itiro Siio. 2013. EducaTableware: computer-augmented tableware to enhance the eating experiences. In CHI\u201913 Extended Abstracts on Human Factors in Computing Systems. 3071\u20133074.","DOI":"10.1145\/2468356.2479613"},{"key":"e_1_3_3_3_34_1","doi-asserted-by":"publisher","DOI":"10.3389\/frvir.2022.879784"},{"key":"e_1_3_3_3_35_1","doi-asserted-by":"publisher","DOI":"10.1145\/3544549.3583933"},{"key":"e_1_3_3_3_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2021.105644"},{"volume-title":"Human-food interaction. Foundations and Trends\u00ae in Human\u2013Computer Interaction 12, 4","year":"2019","author":"Khot Rohit\u00a0Ashok","key":"e_1_3_3_3_37_1","unstructured":"Rohit\u00a0Ashok Khot, Florian Mueller, 2019. Human-food interaction. Foundations and Trends\u00ae in Human\u2013Computer Interaction 12, 4 (2019), 238\u2013415."},{"key":"e_1_3_3_3_38_1","doi-asserted-by":"publisher","DOI":"10.1145\/3544548.3580755"},{"key":"e_1_3_3_3_39_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11621-012-0124-7"},{"key":"e_1_3_3_3_40_1","doi-asserted-by":"publisher","DOI":"10.1145\/2071423.2071449"},{"key":"e_1_3_3_3_41_1","unstructured":"Rana Kutlu\u00a0G\u00fcvenkaya Banu Manav and Mehmet\u00a0\u015eener K\u00fc\u00e7\u00fckdo\u011fu. 2010. The Effects of Color Light on Space Perception. (2010)."},{"key":"e_1_3_3_3_42_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-020-70278-6"},{"key":"e_1_3_3_3_43_1","doi-asserted-by":"publisher","DOI":"10.1096\/fj.202000502"},{"volume-title":"The relative sweetness of sugars: sucrose and dextrose.Journal of Experimental Psychology 38, 5","year":"1948","author":"Lichtenstein PE","key":"e_1_3_3_3_44_1","unstructured":"PE Lichtenstein. 1948. The relative sweetness of sugars: sucrose and dextrose.Journal of Experimental Psychology 38, 5 (1948), 578."},{"key":"e_1_3_3_3_45_1","doi-asserted-by":"publisher","DOI":"10.1145\/3313831.3376421"},{"key":"e_1_3_3_3_46_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00226-022-01370-5"},{"key":"e_1_3_3_3_47_1","doi-asserted-by":"publisher","DOI":"10.2752\/146069204789338406"},{"key":"e_1_3_3_3_48_1","doi-asserted-by":"publisher","DOI":"10.1145\/3064857.3079159"},{"key":"e_1_3_3_3_49_1","doi-asserted-by":"publisher","DOI":"10.1145\/3141788.3141791"},{"key":"e_1_3_3_3_50_1","doi-asserted-by":"publisher","DOI":"10.1068\/p6801"},{"volume-title":"A creative process in music. Ph.\u00a0D. Dissertation","author":"Middleton Jonathan\u00a0Newell","key":"e_1_3_3_3_51_1","unstructured":"Jonathan\u00a0Newell Middleton. 1999. A creative process in music. Ph.\u00a0D. Dissertation. Columbia University."},{"key":"e_1_3_3_3_52_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2020.100301"},{"key":"e_1_3_3_3_53_1","doi-asserted-by":"publisher","DOI":"10.1145\/3379337.3415852"},{"key":"e_1_3_3_3_54_1","doi-asserted-by":"publisher","DOI":"10.1145\/3562939.3565663"},{"volume-title":"Electric Salt: Tableware Design for Enhancing Taste of Low-Salt Foods. In Adjunct Proceedings of the 36th Annual ACM Symposium on User Interface Software and Technology. 1\u20133.","year":"2023","author":"Miyashita Homei","key":"e_1_3_3_3_55_1","unstructured":"Homei Miyashita, Yoshinobu Kaji, and Ai Sato. 2023. Electric Salt: Tableware Design for Enhancing Taste of Low-Salt Foods. In Adjunct Proceedings of the 36th Annual ACM Symposium on User Interface Software and Technology. 1\u20133."},{"volume-title":"Hearing at low and infrasonic frequencies. Noise & health 6, 23","year":"2004","author":"M\u00f8ller Henrik","key":"e_1_3_3_3_56_1","unstructured":"Henrik M\u00f8ller and Christian\u00a0Sejer Pedersen. 2004. Hearing at low and infrasonic frequencies. Noise & health 6, 23 (2004), 37\u201357."},{"volume-title":"The color of odors. Brain and language 79, 2","year":"2001","author":"Morrot Gil","key":"e_1_3_3_3_57_1","unstructured":"Gil Morrot, Fr\u00e9d\u00e9ric Brochet, and Denis Dubourdieu. 2001. The color of odors. Brain and language 79, 2 (2001), 309\u2013320."},{"key":"e_1_3_3_3_58_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10811-018-1632-x"},{"key":"e_1_3_3_3_59_1","doi-asserted-by":"publisher","DOI":"10.1145\/2460625.2460675"},{"key":"e_1_3_3_3_60_1","doi-asserted-by":"publisher","DOI":"10.1145\/1959826.1959860"},{"key":"e_1_3_3_3_61_1","doi-asserted-by":"publisher","DOI":"10.1145\/2207676.2207693"},{"key":"e_1_3_3_3_62_1","doi-asserted-by":"publisher","DOI":"10.1109\/VR.2011.5759500"},{"key":"e_1_3_3_3_63_1","first-page":"15","article-title":"Textile printing designs of upholstery Fabrics inspired by the plastic constructions of Cymatics effects on the sand","volume":"2","author":"Nasr Nessma","year":"2023","unstructured":"Nessma Nasr, Naglaa El\u00a0Wakeel, and Shimaa Abd El\u00a0Aziz. 2023. Textile printing designs of upholstery Fabrics inspired by the plastic constructions of Cymatics effects on the sand. Arab International Journal of Digital Art and Design 2, 1 (2023), 15\u201348.","journal-title":"Arab International Journal of Digital Art and Design"},{"volume-title":"Emotional design: People and things. Retrieved February 1","year":"2005","author":"Norman A","key":"e_1_3_3_3_64_1","unstructured":"Donald\u00a0A Norman. 2005. Emotional design: People and things. Retrieved February 1 (2005)."},{"key":"e_1_3_3_3_65_1","doi-asserted-by":"publisher","DOI":"10.1145\/2556288.2557007"},{"key":"e_1_3_3_3_66_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-459X.2011.00351.x"},{"key":"e_1_3_3_3_67_1","doi-asserted-by":"publisher","DOI":"10.1016\/0261-5614(92)90084-4"},{"key":"e_1_3_3_3_68_1","doi-asserted-by":"publisher","DOI":"10.1145\/3024969.3024977"},{"key":"e_1_3_3_3_69_1","doi-asserted-by":"publisher","DOI":"10.1145\/2540930.2540939"},{"key":"e_1_3_3_3_70_1","doi-asserted-by":"publisher","DOI":"10.1145\/2647868.2654878"},{"key":"e_1_3_3_3_71_1","doi-asserted-by":"publisher","DOI":"10.1145\/3123266.3123440"},{"key":"e_1_3_3_3_72_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.05.030"},{"volume-title":"Using sound-taste correspondences to enhance the subjective value of tasting experiences. Frontiers in psychology 6","year":"2015","author":"Reinoso\u00a0Carvalho Felipe","key":"e_1_3_3_3_73_1","unstructured":"Felipe Reinoso\u00a0Carvalho, Raymond Van\u00a0Ee, Monika Rychtarikova, Abdellah Touhafi, Kris Steenhaut, Dominique Persoone, and Charles Spence. 2015. Using sound-taste correspondences to enhance the subjective value of tasting experiences. Frontiers in psychology 6 (2015), 1309."},{"key":"e_1_3_3_3_74_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.03.022"},{"key":"e_1_3_3_3_75_1","doi-asserted-by":"publisher","DOI":"10.3389\/fpsyg.2015.01382"},{"volume-title":"Self-prioritization in vision, audition, and touch. Experimental brain research 234","year":"2016","author":"Sch\u00e4fer Sarah","key":"e_1_3_3_3_76_1","unstructured":"Sarah Sch\u00e4fer, Ann-Katrin Wesslein, Charles Spence, Dirk Wentura, and Christian Frings. 2016. Self-prioritization in vision, audition, and touch. Experimental brain research 234 (2016), 2141\u20132150."},{"volume-title":"Neurogastronomy: how the brain creates flavor and why it matters","author":"Shepherd M","key":"e_1_3_3_3_77_1","unstructured":"Gordon\u00a0M Shepherd. 2011. Neurogastronomy: how the brain creates flavor and why it matters. Columbia University Press."},{"key":"e_1_3_3_3_78_1","doi-asserted-by":"publisher","DOI":"10.1068\/p6591"},{"key":"e_1_3_3_3_79_1","doi-asserted-by":"publisher","DOI":"10.1088\/0508-3443\/9\/12\/301"},{"volume-title":"Gastrophysics: The new science of eating","year":"2017","author":"Spence Charles","key":"e_1_3_3_3_80_1","unstructured":"Charles Spence. 2017. Gastrophysics: The new science of eating. Penguin UK."},{"key":"e_1_3_3_3_81_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13411-017-0055-y"},{"key":"e_1_3_3_3_82_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages3030033"},{"key":"e_1_3_3_3_83_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13411-015-0033-1"},{"key":"e_1_3_3_3_84_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13411-015-0045-x"},{"volume-title":"Perceptual effects of social salience: evidence from self-prioritization effects on perceptual matching.Journal of Experimental Psychology: Human perception and performance 38, 5","year":"2012","author":"Sui Jie","key":"e_1_3_3_3_85_1","unstructured":"Jie Sui, Xun He, and Glyn\u00a0W Humphreys. 2012. Perceptual effects of social salience: evidence from self-prioritization effects on perceptual matching.Journal of Experimental Psychology: Human perception and performance 38, 5 (2012), 1105."},{"key":"e_1_3_3_3_86_1","doi-asserted-by":"publisher","DOI":"10.3389\/fcomp.2021.662824"},{"key":"e_1_3_3_3_87_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jand.2013.07.043"},{"volume-title":"Influence of temperature on taste perception. Cellular and molecular life sciences 64","year":"2007","author":"Talavera K","key":"e_1_3_3_3_88_1","unstructured":"K Talavera, Y Ninomiya, C Winkel, Thomas Voets, and Bernd Nilius. 2007. Influence of temperature on taste perception. Cellular and molecular life sciences 64 (2007), 377\u2013381."},{"key":"e_1_3_3_3_89_1","doi-asserted-by":"publisher","DOI":"10.1109\/HAPTICS.2016.7463150"},{"key":"e_1_3_3_3_90_1","unstructured":"Yuri Tanaka. 2023. Kintsugi evolves with technology: Changing the gastronomic experience through temperature and vibration. Forbes Japan. https:\/\/forbesjapan.com\/articles\/detail\/63301."},{"key":"e_1_3_3_3_91_1","doi-asserted-by":"publisher","DOI":"10.56479\/ayed.2022.10261"},{"key":"e_1_3_3_3_92_1","doi-asserted-by":"publisher","DOI":"10.3758\/s13414-017-1463-x"},{"key":"e_1_3_3_3_93_1","doi-asserted-by":"publisher","DOI":"10.1145\/3290607.3312981"},{"key":"e_1_3_3_3_94_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu13103497"},{"key":"e_1_3_3_3_95_1","doi-asserted-by":"publisher","DOI":"10.1111\/joss.12159"},{"key":"e_1_3_3_3_96_1","doi-asserted-by":"publisher","DOI":"10.1145\/3007577.3007578"},{"key":"e_1_3_3_3_97_1","doi-asserted-by":"publisher","DOI":"10.7717\/peerj.1644"},{"volume-title":"Interactions of lemon, sucrose and citric acid in enhancing citrus, sweet and sour flavors. Chemical senses 43, 1","year":"2018","author":"Veldhuizen G","key":"e_1_3_3_3_98_1","unstructured":"Maria\u00a0G Veldhuizen, Ashik Siddique, Sage Rosenthal, and Lawrence\u00a0E Marks. 2018. Interactions of lemon, sucrose and citric acid in enhancing citrus, sweet and sour flavors. Chemical senses 43, 1 (2018), 17\u201326."},{"key":"e_1_3_3_3_99_1","doi-asserted-by":"publisher","DOI":"10.1037\/xhp0000820"},{"key":"e_1_3_3_3_100_1","doi-asserted-by":"publisher","DOI":"10.1093\/chemse\/bjw007"},{"key":"e_1_3_3_3_101_1","doi-asserted-by":"publisher","DOI":"10.1145\/3270316.3271512"},{"volume-title":"Fast food restaurant lighting and music can reduce calorie intake and increase satisfaction. Psychological reports 111, 1","year":"2012","author":"Wansink Brian","key":"e_1_3_3_3_102_1","unstructured":"Brian Wansink and Koert Van\u00a0Ittersum. 2012. Fast food restaurant lighting and music can reduce calorie intake and increase satisfaction. Psychological reports 111, 1 (2012), 228\u2013232."},{"key":"e_1_3_3_3_103_1","doi-asserted-by":"publisher","DOI":"10.1177\/001872088903100601"},{"key":"e_1_3_3_3_104_1","doi-asserted-by":"publisher","DOI":"10.1037\/xhp0000044"},{"key":"e_1_3_3_3_105_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.08.054"},{"key":"e_1_3_3_3_106_1","doi-asserted-by":"publisher","DOI":"10.1039\/C7MH00129K"},{"volume-title":"UTILIZATION SWEET WHEY IN PRODUCTION OF WHEY GUAVA BEVERAGES.Journal of Food and Dairy Sciences 5, 10","year":"2014","author":"Yonis AAM","key":"e_1_3_3_3_107_1","unstructured":"AAM Yonis, Rasha\u00a0M Nagib, and Lobna\u00a0A AboNishouk. 2014. UTILIZATION SWEET WHEY IN PRODUCTION OF WHEY GUAVA BEVERAGES.Journal of Food and Dairy Sciences 5, 10 (2014), 731\u2013739."},{"key":"e_1_3_3_3_108_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijpharm.2014.12.010"},{"key":"e_1_3_3_3_109_1","doi-asserted-by":"publisher","DOI":"10.1145\/1240624.1240704"},{"volume-title":"34","year":"2008","author":"\u98df\u54c1\u4e0e\u53d1\u9175\u5de5\u4e1a","key":"e_1_3_3_3_110_1","unstructured":"\u5434\u6653\u9e4f, \u738b\u4e00\u98de, \u5218\u79cb\u82f1, and \u6768\u73c2. 2008. \u82e6\u4e01\u8336\u591a\u7cd6\u6297\u6c27\u5316\u6d3b\u6027\u7814\u7a76. \u98df\u54c1\u4e0e\u53d1\u9175\u5de5\u4e1a 34, 2 (2008), 34."},{"key":"e_1_3_3_3_111_1","doi-asserted-by":"crossref","unstructured":"\u7530\u4e2d\u5b8f\u9686 \u5ca1\u7530\u4e9c\u5e0c\u5b50 \u702c\u5ddd\u660e\u79c0 and \u5916\u6751\u4ec1. 2020. \u30d5\u30fc\u30c9\u30c6\u30c3\u30af\u9769\u547d:\u4e16\u754c 700 \u5146\u5186\u306e\u65b0\u7522\u696d\u300c\u98df\u300d\u306e\u9032\u5316\u3068\u518d\u5b9a\u7fa9. (No Title) (2020).","DOI":"10.5998\/jces.2020.60_200"}],"event":{"name":"CHI '24: CHI Conference on Human Factors in Computing Systems","sponsor":["SIGCHI ACM Special Interest Group on Computer-Human Interaction","SIGACCESS ACM Special Interest Group on Accessible Computing"],"location":"Honolulu HI USA","acronym":"CHI '24"},"container-title":["Proceedings of the CHI Conference on Human Factors in Computing Systems"],"original-title":[],"link":[{"URL":"https:\/\/dl.acm.org\/doi\/pdf\/10.1145\/3613904.3642920","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,9,19]],"date-time":"2024-09-19T12:51:37Z","timestamp":1726750297000},"score":1,"resource":{"primary":{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/3613904.3642920"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,5,11]]},"references-count":111,"alternative-id":["10.1145\/3613904.3642920","10.1145\/3613904"],"URL":"http:\/\/dx.doi.org\/10.1145\/3613904.3642920","relation":{},"subject":[],"published":{"date-parts":[[2024,5,11]]},"assertion":[{"value":"2024-05-11","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}
