Effects of concentration and temperature on carboxymethylcellulose rheology
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb02066.x/fullpdf
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3. Thixotropy;Cheng;International Journal of Cosmetics Science,1987
4. Rheological characterization of cross-linked waxy maize starch solutions under low acid aseptic processing conditions using tube viscometry techniques;Dail;Journal of Food Science,1990a
5. Dilatancy in starch solutions under low acid aseptic processing conditions;Dail;Journal of Food Science,1990b
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