Comparison of the rheology of bubbly liquids prepared by whisking air into a viscous liquid (honey) and a shear-thinning liquid (guar gum solutions)

  1. Torres, M.D.
  2. Gadala-Maria, F.
  3. Wilson, D.I.
Revista:
Journal of Food Engineering

ISSN: 0260-8774

Ano de publicación: 2013

Volume: 118

Número: 2

Páxinas: 213-228

Tipo: Artigo

DOI: 10.1016/J.JFOODENG.2013.04.002 GOOGLE SCHOLAR
Fonte de datos: Scopus