6

BACK EXTRUSION OF POWER LAW FLUIDS

Year:
1987
Language:
english
File:
PDF, 607 KB
english, 1987
8

USING BROOKFIELD DATA AND THE MITSCHKA METHOD TO EVALUATE POWER LAW FOODS

Year:
1997
Language:
english
File:
PDF, 223 KB
english, 1997
17

Gelatinization Properties of Navy Bean Starch

Year:
1995
Language:
english
File:
PDF, 543 KB
english, 1995
19

Characterization of the swelling of starch doughs during extrusion

Year:
1993
Language:
english
File:
PDF, 875 KB
english, 1993
20

Kinetic Energy Calculations for Non-Newtonian Fluids in Circular Tubes

Year:
1984
Language:
english
File:
PDF, 206 KB
english, 1984
21

Predicting Product Lethality in Hydrostatic Retorts

Year:
1985
Language:
english
File:
PDF, 771 KB
english, 1985
24

Dilatancy in Starch Solutions Under Low Acid Aseptic Processing Conditions

Year:
1990
Language:
english
File:
PDF, 253 KB
english, 1990
27

ORIFICE DISCHARGE COEFFICIENTS FOR POWER-LAW FLUIDS

Year:
1990
Language:
english
File:
PDF, 351 KB
english, 1990
28

CONVERGENCE ANGLE OF WHEAT DOUGH IN A ZERO LENGTH DIE

Year:
1999
Language:
english
File:
PDF, 249 KB
english, 1999
29

MIXER VISCOMETRY to CHARACTERIZE FLUID FOODS WITH LARGE PARTICULATES

Year:
2003
Language:
english
File:
PDF, 427 KB
english, 2003
30

EVALUATING SHEAR RATES FOR POWER LAW FLUIDS IN MIXER VISCOMETRY

Year:
1990
Language:
english
File:
PDF, 549 KB
english, 1990
34

SENSORY FIRMNESS SCALE BASED ON GELATIN GELS

Year:
2002
Language:
english
File:
PDF, 743 KB
english, 2002
35

LUBRICITY INDEX OF MAYONNAISE

Year:
2003
Language:
english
File:
PDF, 433 KB
english, 2003
36

YIELD STRESS OF HOT CEREALS BY THE VANE METHOD

Year:
2004
Language:
english
File:
PDF, 367 KB
english, 2004
42

EFFECT OF FILL LEVEL IN MIXER VISCOMETRY

Year:
2012
Language:
english
File:
PDF, 524 KB
english, 2012