Work

Evolution of cake batter bubble structure and rheology during planetary mixing

Year: 2012

Type: article

Source: Food and Bioproducts Processing

DOI: 10.1016/j.fbp.2012.09.005

Authors: A.K.S. Chesterton, D.A. Pereira de Abreu, G.D. Moggridge, P.A. Sadd, D.I. Wilson

Institutions: University of Cambridge, Universidade de Santiago de Compostela, Premier Foods (United Kingdom)

Language: English

Topic: Fluid Dynamics and Mixing

Subfield: Biomedical Engineering

Field: Engineering

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W2018077342

FWCI: 1.275

Cites: 40

Cited by: 56

Related to: 10