Rheology and Fluid Dynamic of Egg White: Effect of...

Journal of Food Process Engineering 2015 / 10

Rheology and Fluid Dynamic of Egg White: Effect of Thixotropy on Engineering Design

Polachini, Tiago Carregari, Basso, Rodrigo Corrêa, Telis-Romero, Javier
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Language:
english
Journal:
Journal of Food Process Engineering
DOI:
10.1111/jfpe.12277
Date:
October, 2015
File:
PDF, 509 KB
english, 2015
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