Lubricated squeezing flow of semi-liquid foods
The rheological characterization of semi-liquid foods has encountered two major difficulties: (1) the separation of a layer of fluid of different viscosity at the wall of the rheometer (slippage) and (2) the disruption of the internal structure of the specimen when inserted into the equipment. The i...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
2004
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI3136717 |