Consistency of dispersed food systems and its evaluation by squeezing flow viscometry

Journal of Texture Studies

Volumn 36, Issue 5-6, 2005, Pages 605-629

  Corradini, Maria G ^a   Peleg, Micha ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsions; Foams; Non newtonian fluids; Semiliquid foods; Squeezing flow; Viscometry

Indexed keywords

EID: 30344451371     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2005.00034.x     Document Type: Article

References (53)

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