A rheological model for sodium caseinate
- 31 December 1993
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 19 (2) , 203-211
- https://doi.org/10.1016/0260-8774(93)90042-i
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Rheological behaviour of clarified banana juice: Effect of temperature and concentrationJournal of Food Engineering, 1989
- A GENERALIZED VISCOSITY MODEL FOR EXTRUSION of PROTEIN DOUGHS1Journal of Food Process Engineering, 1989
- Etude comparée de la solubilité et de la viscosité des solutions de caséinate et paracaséinate de sodium en présence de calciumLe Lait, 1986