Rheological properties of food foams produced by SMX static mixers
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Author / Producer
Date
2015-01
Publication Type
Journal Article
ETH Bibliography
no
Citations
Altmetric
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Data
Rights / License
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Publication status
published
External links
Editor
Book title
Journal / series
Volume
43
Pages / Article No.
51 - 57
Publisher
Elsevier
Event
Edition / version
Methods
Software
Geographic location
Date collected
Date created
Subject
Foam structure; Foam rheology; Shear viscosity; Xanthan gum; Whey protein isolates; SMX static mixers
Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
Notes
Published online 29 May 2014.