RHEOLOGICAL MODELS USED FOR THE PREDICTION OF THE FLOW PROPERTIES OF FOOD PRODUCTS: A LITERATURE REVIEW

HOLDSWORTH, S.D.. (1993). RHEOLOGICAL MODELS USED FOR THE PREDICTION OF THE FLOW PROPERTIES OF FOOD PRODUCTS: A LITERATURE REVIEW. TRANSACTIONS OF THE INSTITUTION OF CHEMICAL ENGINEERS PART C, 71(3), 139-179. SID. https://sid.ir/paper/618462/en

HOLDSWORTH S.D.. RHEOLOGICAL MODELS USED FOR THE PREDICTION OF THE FLOW PROPERTIES OF FOOD PRODUCTS: A LITERATURE REVIEW. TRANSACTIONS OF THE INSTITUTION OF CHEMICAL ENGINEERS PART C[Internet]. 1993;71(3):139-179. Available from: https://sid.ir/paper/618462/en

S.D. HOLDSWORTH, “RHEOLOGICAL MODELS USED FOR THE PREDICTION OF THE FLOW PROPERTIES OF FOOD PRODUCTS: A LITERATURE REVIEW,” TRANSACTIONS OF THE INSTITUTION OF CHEMICAL ENGINEERS PART C, vol. 71, no. 3, pp. 139–179, 1993, [Online]. Available: https://sid.ir/paper/618462/en