Effect of bubble volume fraction on the shear and extensional rheology of bubbly liquids based on guar gum (a Giesekus fluid) as continuous phase
- Torres, M.D.
- Hallmark, B.
- Wilson, D.I.
Aldizkaria:
Journal of Food Engineering
ISSN: 0260-8774
Argitalpen urtea: 2015
Alea: 146
Orrialdeak: 129-142
Mota: Artikulua