Food Rheology: Scientific Development and Importance to Food Industry
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Elsevier
Reference4 articles.
1. Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour;Ahmed;J. Food Eng.,2016
2. Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration;Carmona;J. Food Eng.,2014
3. A review of nonlinear oscillatory shear tests: analysis and application of large amplitude oscillatory shear (LAOS);Hyun;Prog. Polym. Sci.,2011
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