Flow and functional models for rheological properties of fluid foods

Food Engineering Series

Volumn , Issue , 2007, Pages 27-58

  Rao, M Anandha ^a  

^a UNIVERSITY OF GENEVA   (Switzerland)

Author keywords

Apparent Viscosity; Cocoa Butter; Relative Viscosity; Shear Rate; Whey Protein Isolate

Indexed keywords

EID: 85060568856     PISSN: 15710297     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-0-387-70930-7_2     Document Type: Chapter

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