MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS II: The Modified Bingham Body - A Useful Rheological Model-Reference-Cited by-同舟云学术

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MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS II: The Modified Bingham Body - A Useful Rheological Model

Published:1972-05 Issue:2 Volume:3 Page:194-205
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

ELLIOTT J. H.,GREEN C. E.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1972.tb00623.x/fullpdf

Reference3 articles.

1. MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS I: Rheological Characterization of an Organoleptic Property (Unctuousness)

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4. Thermokinematic memory and the thixotropic elasto-viscoplasticity of waxy crude oils;Journal of Rheology;2017-05

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