Rheology of gels and suspensions containing fractal aggregates; perspectives and limitations

Authors :: van Vliet, T.
Kloek, W.
Source :: Food Rheology and Structure I, Procs 1st Int. Symp. on Food Rheology and Structure, E.J. Windhab and B. Wolf, eds, Vincent Verlag, Hannover
Publication Year :: 1997

Subjects :: Integrated Food Science and Food Physics
Geïntegreerde levensmiddelentechnologie en -fysica
Life Science
VLAG

Language :: English
Database :: OpenAIRE
Journal :: Food Rheology and Structure I, Procs 1st Int. Symp. on Food Rheology and Structure, E.J. Windhab and B. Wolf, eds, Vincent Verlag, Hannover
Accession number :: edsair.dedup.wf.001..2435436f0ed9e024dc5cb7397ef8fbf2

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