Rheology of aqueous solutions of food additives: Effect of concentration, temperature and blending

By D. Gómez‐Díaz, J. Navaza. 2003

158 citations recorded by the source corpus.

Subfields: Fluid Flow and Transfer Processes, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/7ecb40cf19d2d2a47e2d1e69a336989eedbca7fe