Open AccessInfluence of Structure Formers on the Rheological Properties of Grain Smoothies
Author(s) -
Сергій Неіленко,
Myroslav Kryvoruchko
Publication year - 2019
Publication title -
restorannij ì gotelʹnij konsalting. ìnnovacìï
Language(s) - English
Resource type - Journals
eISSN - 2617-9504
pISSN - 2616-7468
DOI - 10.31866/2616-7468.2.2.2019.188207
Subject(s) - rheology , materials science , viscosity , food science , shear rate , apparent viscosity , organoleptic , yield (engineering) , composite material , chemistry