Structural and rheological properties of concentrated suspensions mixed with an emulsion

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Author
Date
2001Type
- Doctoral Thesis
ETH Bibliography
yes
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Permanent link
https://doi.org/10.3929/ethz-a-004082780Publication status
publishedExternal links
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Contributors
Examiner: Windhab, Erich J.
Publisher
Laboratory of Food Process Engineering, Swiss Federal Institute of Technology (ETH) ZürichSubject
RHEOLOGY (FLUID MECHANICS); NICHTWÄSSERIGE SUSPENSIONEN (KOLLOIDCHEMIE); CHOCOLATE + CHOCOLATE TECHNOLOGY + CHOCOLATE INDUSTRY (FOOD INDUSTRY); AQUEOUS SUSPENSIONS (COLLOID CHEMISTRY); NON-AQUEOUS SUSPENSIONS (COLLOID CHEMISTRY); SCHOKOLADE + SCHOKOLADENTECHNOLOGIE + SCHOKOLADENINDUSTRIE (LEBENSMITTELINDUSTRIE); FOOD EMULSIONS (FOOD INDUSTRY); RHEOLOGIE (FLUIDMECHANIK); LEBENSMITTELEMULSIONEN (LEBENSMITTELINDUSTRIE); WÄSSRIGE SUSPENSIONEN (KOLLOIDCHEMIE)Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
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ETH Bibliography
yes
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