Interpretation of viscoelastic behaviour of sweet cherries using rheological models
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02563.x/fullpdf
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4. Texture, Viscosity, and Food
5. Comparisons of methods for measuring yield stresses in potato puree: effect of temperature and freezing;Canet;Journal of Food Engineering,2005
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