Development of a rheological prediction model for food suspensions and emulsions

  1. Herrmann, J.
  2. Brito Alayón, A.
  3. Trembley, J.
  4. Grupa, U.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2013

Volume: 115

Issue: 4

Pages: 481-485

Type: Article

DOI: 10.1016/J.JFOODENG.2012.05.034 GOOGLE SCHOLAR
Data source: Scopus