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 proceeding › Chapter › Academic

Original language	Undefined
Title of host publication	1st International Symposium on Food Rheology and Structure
Place of Publication	Zurich, Zwitserland
Pages	83-87
Number of pages	7
Publication status	Published - 1997

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.

@inbook{32dee5598b7548639795cb321c13ce14,

title = "A microrheological model for the viscosity of stirred yoghurt",

keywords = "METIS-129920",

author = "{de Kruif}, C.G. and {van den Ende}, {Henricus T.M.} and J. Mellema and {van Marle}, M.E.",

year = "1997",

language = "Undefined",

pages = "83--87",

booktitle = "1st International Symposium on Food Rheology and Structure",

}