Investigations on the evaluation of rheological properties of cereal based viscoelastic fluids using ultrasound

Author:

Elfawakhry H.,Hussein M.A.,Becker T.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Use of ultrasound for the determination of flour quality;Álava;Ultrasonics,2007

2. Acoustic cavitation prediction;Apfel;The Journal of the Acoustical Society of America,1981

3. Bagley, E.B., Christianson, D.O. 1987. Measurement and interpretation of rheological properties of foods. In: Food Engineering Division Symposium.

4. The Taste of Bread;Calvel,2001

5. The application of ultrasonic spectroscopy to the study of the gelation of milk components;Corredig;Food Research International,2004

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