Quantifying the consistency and rheology of liquid foods using fractional calculus-Reference-Cited by-同舟云学术

Quantifying the consistency and rheology of liquid foods using fractional calculus

Published:2017-08 Issue: Volume:69 Page:242-254
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wagner Caroline E.^ORCID,Barbati Alexander C.,Engmann Jan,Burbidge Adam S.,McKinley Gareth H.^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

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5. Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions;Atherton;Nutrition and Dietetics,2007

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