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dcterms:bibliographicCitation <http://dblp.uni-trier.de/rec/bibtex/journals/tog/DingHWGT19>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Joseph_M._Teran>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Mengyuan_Ding>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Stephanie_Wang>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Theodore_F._Gast>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Xuchen_Han>
foaf:homepage <http://dx.doi.org/doi.org%2F10.1145%2F3355089.3356537>
foaf:homepage <https://doi.org/10.1145/3355089.3356537>
dc:identifier DBLP journals/tog/DingHWGT19 (xsd:string)
dc:identifier DOI doi.org%2F10.1145%2F3355089.3356537 (xsd:string)
dcterms:issued 2019 (xsd:gYear)
swrc:journal <https://dblp.l3s.de/d2r/resource/journals/tog>
rdfs:label A thermomechanical material point method for baking and cooking. (xsd:string)
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Joseph_M._Teran>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Mengyuan_Ding>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Stephanie_Wang>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Theodore_F._Gast>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Xuchen_Han>
swrc:number 6 (xsd:string)
swrc:pages 192:1-192:14 (xsd:string)
owl:sameAs <http://bibsonomy.org/uri/bibtexkey/journals/tog/DingHWGT19/dblp>
owl:sameAs <http://dblp.rkbexplorer.com/id/journals/tog/DingHWGT19>
rdfs:seeAlso <http://dblp.uni-trier.de/db/journals/tog/tog38.html#DingHWGT19>
rdfs:seeAlso <https://doi.org/10.1145/3355089.3356537>
dc:title A thermomechanical material point method for baking and cooking. (xsd:string)
dc:type <http://purl.org/dc/dcmitype/Text>
rdf:type swrc:Article
rdf:type foaf:Document
swrc:volume 38 (xsd:string)