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

de Kruif, C. G., van den Ende, H. T. M., Mellema, J., & van Marle, M. E. (1997). A microrheological model for the viscosity of stirred yoghurt. In 1st International Symposium on Food Rheology and Structure (pp. 83-87). Zurich, Zwitserland.