Chocolate yield stress as measured by oscillatory rheology
- Author
- Veerle De Graef (UGent) , Frédéric Depypere (UGent) , Maaike Minnaert and Koen Dewettinck (UGent)
- Organization
- 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: http://hdl.handle.net/1854/LU-2715803
- 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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