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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:

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.
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.
Chicago author-date
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.
Chicago author-date (all authors)
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.
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.
IEEE
[1]
V. De Graef, F. Depypere, M. Minnaert, and K. Dewettinck, “Chocolate yield stress as measured by oscillatory rheology,” FOOD RESEARCH INTERNATIONAL, vol. 44, no. 9, pp. 2660–2665, 2011.
@article{2715803,
  author       = {De Graef, Veerle and Depypere, Frédéric and Minnaert, Maaike and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keywords     = {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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