A rheological characterization of semi-solid dairy systems

Food Chemistry

Volumn 108, Issue 4, 2008, Pages 1169-1175

  Doublier, Jean Louis ^a   Durand, Sylvie ^a  

^a INRA   (France)

Author keywords

Cross linked starch; Custard; Rheology; Vane rheometry; Viscoelasticity; Viscometry

Indexed keywords

STARCH;

ARTICLE; CROSS LINKING; DAIRY PRODUCT; DISPERSION; FLOW KINETICS; FLOW MEASUREMENT; FLOW RATE; FOOD ANALYSIS; HERSCHELL BULKLEY EQUATION; MATHEMATICAL PARAMETERS; MILK; VISCOELASTICITY; VISCOSITY;

EID: 38849127462     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.080     Document Type: Article

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