| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6988742 | Food Hydrocolloids | 2014 | 7 Pages |
Abstract
Viscosity (η) as functions of shear rate (γ) for set yoghurt systems with different concentration of cross-linked acetylated starches (w/w).
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Bo Cui, Yan-min Lu, Cong-ping Tan, Guan-qun Wang, Gui-Hua Li,