A microrheological model for the viscosity of stirred yoghurt

C.G. de Kruif, Henricus T.M. van den Ende, J. Mellema, M.E. van Marle

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

Original languageUndefined
Title of host publication1st International Symposium on Food Rheology and Structure
Place of PublicationZurich, Zwitserland
Pages83-87
Number of pages7
Publication statusPublished - 1997

Keywords

  • METIS-129920

Cite this