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Effects of composition, temperature and shear rate on choco..:
Qaiser, Asif A.
;
Nazar, Rabia
;
Anjum, Mehroz
...
International Journal of Food Engineering. 17 (2021) 7 - p. 561-569 , 2021
Link:
https://doi.org/10.1515/ijfe-2019-0289
RT Journal T1 <Title>Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1515_ijfe-2019-0289&Exemplar=1&LAN=DE A1 Qaiser, Asif A. A1 Nazar, Rabia A1 Anjum, Mehroz A1 Saeed, Anem A1 Zeeshan, Muhmmad A1 Tahir, Basil A1 Muzaffar, Muhammad A1 Jameel, Naima PB Walter de Gruyter GmbH YR 2021 SN 1556-3758 SN 2194-5764 JF International Journal of Food Engineering VO 17 IS 7 SP 561 OP 569 LK http://dx.doi.org/https://doi.org/10.1515/ijfe-2019-0289 DO https://doi.org/10.1515/ijfe-2019-0289 SF ELIB - SuUB Bremen
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