Transient and Dynamic Rheological Properties of Emerging Hydrocolloids
Author:
Affiliation:
1. Food Hydrocolloids Research Center, Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119418511.ch4/fullpdf
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3. Cluster classification of dysphagia-oriented products considering flow, thixotropy and oscillatory testing;Casanovas;Food Hydrocolloids,2010
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