Comparisons of methods for measuring yield stresses in potato puree: effect of temperature and freezing

Author:

Canet W.,Alvarez M.D.,Fernández C.,Luna P.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. The rheology and flow of viscoplastic materials;Bird;Reviews of Chemical Engineering,1982

2. Dynamic viscoelastic properties of foods in texture control;Bistany;Journal of Rheology,1983

3. The nature of role of fluid consistency in food engineering applications;Charm;Advances in Food Research,1962

4. Rheology of apricot puree: characterization of flow;Durán;Journal of Texture Studies,1982

5. Aggregating systems with a yield value;Hoffmann;Colloid and Polymer Science,1993

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