"A thermomechanical material point method for baking and cooking."

Mengyuan Ding et al. (2019)

> Home

Details and statistics

DOI: 10.1145/3355089.3356537

access: closed

type: Journal Article

metadata version: 2025-01-19

- view
  - electronic edition via DOI
  - unpaywalled version
  authority control:
- export record
  dblp key:
  - journals/tog/DingHWGT19
- ask others
- share record
  persistent URL:
  - https://dblp.org/rec/journals/tog/DingHWGT19
Mengyuan Ding, Xuchen Han, Stephanie Wang, Theodore F. Gast, Joseph M. Teran:
A thermomechanical material point method for baking and cooking. ACM Trans. Graph. 38(6): 192:1-192:14 (2019)

manage site settings

To protect your privacy, all features that rely on external API calls from your browser are turned off by default. You need to opt-in for them to become active. All settings here will be stored as cookies with your web browser. For more information see our F.A.Q.