| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6664969 | Journal of Food Engineering | 2016 | 7 Pages |
Abstract
In the light of the obtained results, the method could represent a feasible technique and well suited for various rheological models and viscosity range of food materials. Moreover, the method could be susceptible to some development by an industrial point of view being possible to hypothesize the development of an integrated automatic instrument, equipped with finite element software, useful both for laboratory and industrial purposes.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Angelo Fabbri, Chiara Cevoli,