Prediction of viscosity of glucose and calcium chloride solutions
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference11 articles.
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3. The viscosity of CaCl2 solutions in the range 20–50 °C;Goncalves;Berichte der Buneen-Gesellschaft fur Physikalische Chemie,1979
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5. Rheology of clarified fruit juices. I: Peach juices;Ibarz;Journal of Food Engineering,1992
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