Open AccessRheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality
Author(s) -
Pasquale Massimiliano Falcone,
Elisa Sabatinelli,
Federico Lemmetti,
Paolo Giudici
Publication year - 2017
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v6i1.386
Subject(s) - rheology , shear rate , jamming , chemistry , shear thinning , food science , viscosity , sensory analysis , apparent viscosity , mathematics , materials science , composite material , thermodynamics , physics