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

Mengyuan Ding et al. (2019)

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DOI: 10.1145/3355089.3356537

access: closed

type: Journal Article

metadata version: 2019-11-15

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  dblp key:
  - journals/tog/DingHWGT19
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  - 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)

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