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 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.
de Kruif, C.G. ; van den Ende, Henricus T.M. ; Mellema, J. ; van Marle, M.E. / A microrheological model for the viscosity of stirred yoghurt. 1st International Symposium on Food Rheology and Structure. Zurich, Zwitserland, 1997. pp. 83-87
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year = "1997",
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booktitle = "1st International Symposium on Food Rheology and Structure",

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de Kruif, CG, van den Ende, HTM, Mellema, J & van Marle, ME 1997, A microrheological model for the viscosity of stirred yoghurt. in 1st International Symposium on Food Rheology and Structure. Zurich, Zwitserland, pp. 83-87.

A microrheological model for the viscosity of stirred yoghurt. / de Kruif, C.G.; van den Ende, Henricus T.M.; Mellema, J.; van Marle, M.E.

1st International Symposium on Food Rheology and Structure. Zurich, Zwitserland, 1997. p. 83-87.

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

TY - CHAP

T1 - A microrheological model for the viscosity of stirred yoghurt

AU - de Kruif, C.G.

AU - van den Ende, Henricus T.M.

AU - Mellema, J.

AU - van Marle, M.E.

PY - 1997

Y1 - 1997

KW - METIS-129920

M3 - Chapter

SP - 83

EP - 87

BT - 1st International Symposium on Food Rheology and Structure

CY - Zurich, Zwitserland

ER -

de Kruif CG, van den Ende HTM, Mellema J, van Marle ME. A microrheological model for the viscosity of stirred yoghurt. In 1st International Symposium on Food Rheology and Structure. Zurich, Zwitserland. 1997. p. 83-87