Separating the role of particles and the suspending fluid for the flow of soy milks

Journal of Food Science

Volumn 68, Issue 5, 2003, Pages 1722-1730

  Bodenstab, S ^a   Juillerat, M ^a   Bauer, W ^a   Sommer, K ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Particle interaction; Rheological behavior; Solubility; Soya; Suspension

Indexed keywords

GLYCINE MAX;

EID: 0038573537     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb12319.x     Document Type: Article

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