RHEOLOGICAL PROPERTIES OF NONCOHESIVE APPLE DISPERSION WITH HELICAL AND VANE IMPELLERS: EFFECT OF CONCENTRATION AND PARTICLE SIZE-Reference-Cited by-同舟云学术

RHEOLOGICAL PROPERTIES OF NONCOHESIVE APPLE DISPERSION WITH HELICAL AND VANE IMPELLERS: EFFECT OF CONCENTRATION AND PARTICLE SIZE

Published:2000-11 Issue:5 Volume:23 Page:373-385
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

CANTÚ-LOZANO DENIS,RAO M.A.,GASPARETTO C.A.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2000.tb00521.x/fullpdf

Reference17 articles.

1. A method for characterizing the rheological properties of viscous fermentation broths

2. D. CANTU-LOZANO, 1995 .Desenvolvimento e Utillizacao de um Agitador Helicoidal de Dupla Helice como Reometro. (Development and Utilization of a Helicoidal Double Helix Agitator as a Rheometer, in Portuguese) . Ph.D. Thesis in Food Engineering. Universidade Estadual de Campinas-UNICAMP, Campinas, Brazil.

3. Direct Yield Stress Measurement with the Vane Method

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