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Chocolate yield stress as measured by oscillatory rheology

(2011) FOOD RESEARCH INTERNATIONAL. 44(9). p.2660-2665
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Keywords
Chocolate, Yield value, Oscillatory rheology, VISCOSITY, Viscosity, FLOW, Flow behavior

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Citation

Please use this url to cite or link to this publication:

Chicago
De Graef, Veerle, Frédéric Depypere, Maaike Minnaert, and Koen Dewettinck. 2011. “Chocolate Yield Stress as Measured by Oscillatory Rheology.” Food Research International 44 (9): 2660–2665.
APA
De Graef, V., Depypere, F., Minnaert, M., & Dewettinck, K. (2011). Chocolate yield stress as measured by oscillatory rheology. FOOD RESEARCH INTERNATIONAL, 44(9), 2660–2665.
Vancouver
1.
De Graef V, Depypere F, Minnaert M, Dewettinck K. Chocolate yield stress as measured by oscillatory rheology. FOOD RESEARCH INTERNATIONAL. 2011;44(9):2660–5.
MLA
De Graef, Veerle, Frédéric Depypere, Maaike Minnaert, et al. “Chocolate Yield Stress as Measured by Oscillatory Rheology.” FOOD RESEARCH INTERNATIONAL 44.9 (2011): 2660–2665. Print.
@article{2715803,
  author       = {De Graef, Veerle and Depypere, Fr{\'e}d{\'e}ric and Minnaert, Maaike and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keyword      = {Chocolate,Yield value,Oscillatory rheology,VISCOSITY,Viscosity,FLOW,Flow behavior},
  language     = {eng},
  number       = {9},
  pages        = {2660--2665},
  title        = {Chocolate yield stress as measured by oscillatory rheology},
  url          = {http://dx.doi.org/10.1016/j.foodres.2011.05.009},
  volume       = {44},
  year         = {2011},
}

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