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

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dc.contributor.authorAvan Maghazechi
dc.contributor.authorAbdorreza Mohammad Nafchi
dc.contributor.authorThuan-Chew Tan
dc.date.accessioned2021-12-28T05:31:49Z
dc.date.available2021-12-28T05:31:49Z
dc.date.issued2021
dc.identifier.citationJournal of Food Engineering 306(2021)110642en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8526
dc.language.isoenen_US
dc.subjectCoconut-cream emulsionen_US
dc.subjectModelsen_US
dc.subjectRheological propertiesen_US
dc.subjectThixotropyen_US
dc.subjectTime dependenten_US
dc.titleRheological characterization of coconut cream emulsion using steady-state shear and time-dependent modelingen_US
dc.typeArticleen_US

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