Exploration of an ultrasonic pulse echo system for comparison of milks, creams, and their dilutions
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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3. Rheological characterization of experimental dairy creams formulated with locust bean gum (LBG) and λ-carrageenan combinations;Camacho;International Dairy Journal,2005
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5. Relationship between ultrasonic velocity and compressive strength for high-volume mineral-admixtured concrete;Demirboğa;Cement and Concrete Research,2004
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