Techniques for measuring rheological properties of fluid foods are discussed in this chapter. First, the traditional measuring systems are considered, followed by microrheological techniques using micrometer-scale probes.
CITATION STYLE
Rao, M. A. (2014). Measurement of flow and viscoelastic properties. In Food Engineering Series (pp. 63–159). Springer. https://doi.org/10.1007/978-1-4614-9230-6_3
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