Work

Food Texture and Viscosity: Concept and Measurement

Year: 2003

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1046/j.1365-2621.2003.00667.x

Author: John Mitchell

Institution: University of Nottingham

Language: English

Topic: Rheology and Fluid Dynamics Studies

Subfield: Fluid Flow and Transfer Processes

Field: Chemical Engineering

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W2124583202

FWCI: 18.25

Cites:

Cited by: 723

Related to: 10