VISCOSITY CHARACTERIZATION OF A COMMERCIAL YOGURT AT 5C USING A CUP IN BOB AND A VANE GEOMETRY OVER A WIDE SHEAR RATE RANGE (10−5S−1-103s−1)

✍ Scribed by RICHARD GERAGHTY; FRANCIS BUTLER

• Book ID: 111338836
• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 417 KB
• Volume: 22
• Category: Article
• ISSN: 0145-8876
• DOI: 10.1111/j.1745-4530.1999.tb00467.x