Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling

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Rheological characterization of coconut cream.pdf (4.62 MB)

Date

2021

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Keywords

Coconut-cream emulsion, Models, Rheological properties, Thixotropy, Time dependent

Citation

Journal of Food Engineering 306(2021)110642

URI

http://hdl.handle.net/123456789/8526

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Coconut