MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS II: The Modified Bingham Body ‐ A Useful Rheological Model*
- 1 May 1972
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 3 (2) , 194-205
- https://doi.org/10.1111/j.1745-4603.1972.tb00623.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS I: Rheological Characterization of an Organoleptic Property (Unctuousness) *Journal of Texture Studies, 1971
- A kinetic approach for polymer solution dataAIChE Journal, 1968