Combined effect of both stress and time on the viscosity of highly concentrated food suspensions
Författare
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2006
Språk
Engelska
Sidor
19-23
Dokumenttyp
Konferensbidrag
Ämne
- Food Engineering
Conference name
4th ISFRS
Conference date
0001-01-02
Status
Submitted