RHEOLOGICAL BEHAVIOUR OF COCOA DISPERSIONS

Journal of Texture Studies

Volumn 26, Issue 2, 1995, Pages 203-215

  FANG, T N ^a   TIU, C ^b   WU, X ^c   DONG, S ^a  

^a EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b MONASH UNIVERSITY   (Australia)

^c Inst of China   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986772903     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1995.tb00794.x     Document Type: Article

References (12)

1. Rheological Characterization of Foodstuffs
2. Rheology of chocolate
3. A Mechanism for non‐Newtonian flow in suspensions of rigid spheres
4. Rheological properties and flow of concentrated disperse media
5. Relative Viscosity and Concentration
6. Rheology of creosote‐based wood preservative emulsions
7. Comparison of methods for calculating shear rate in coaxial viscometers