Abstract
Many foods may be considered to be gels. Rheological studies can provide much useful information on sol-gel and gel-sol transition, and gel point, as well as on the characteristics of gels. Information on various food gel systems is discussed.
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APA
Rao, M. A. (2014). Rheological behavior of food gels. In Food Engineering Series (pp. 331–390). Springer. https://doi.org/10.1007/978-1-4614-9230-6_6
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