A microrheological model for the viscosity of stirred yoghurt

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

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

Original language	English
Title of host publication	1st International Symposium on Food Rheology and Structure 1997
Place of Publication	Zurich, Zwitserland
Publisher	ETH Zurich
Pages	83-87
Number of pages	7
Publication status	Published - 1997
Event	1st International Symposium on Food Rheology and Structure 1997 - Federal Institute of Technology (ETH), Zurich, Switzerland Duration: 16 Mar 1997 → 21 Mar 1997 Conference number: 1

Conference	1st International Symposium on Food Rheology and Structure 1997
Country/Territory	Switzerland
City	Zurich
Period	16/03/97 → 21/03/97

Cite this

@inbook{32dee5598b7548639795cb321c13ce14,

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

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

year = "1997",

language = "English",

pages = "83--87",

booktitle = "1st International Symposium on Food Rheology and Structure 1997",

publisher = "ETH Zurich",

note = "1st International Symposium on Food Rheology and Structure 1997 ; Conference date: 16-03-1997 Through 21-03-1997",

}

TY - CHAP

T1 - A microrheological model for the viscosity of stirred yoghurt

AU - de Kruif, C.G.

AU - van den Ende, D.

AU - Mellema, J.

AU - van Marle, M.E.

N1 - Conference code: 1

PY - 1997

Y1 - 1997

M3 - Chapter

SP - 83

EP - 87

BT - 1st International Symposium on Food Rheology and Structure 1997

PB - ETH Zurich

CY - Zurich, Zwitserland

T2 - 1st International Symposium on Food Rheology and Structure 1997

Y2 - 16 March 1997 through 21 March 1997

ER -