Food Viscosity Testing Above the Boiling Point
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Descrição
Many modern food processing techniques and new, alternative ingredients (i.e. plant proteins, resistant starch) require temperatures at or above 100° C, but few rheological devices offer analysis of ingredient and food viscosity at that temperature. Modern food processing techniques such as pasteuri
Typical nonlinear shear rate dependence of xanthan solutions. The
Food Viscosity Testing Above the Boiling Point
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11.6: Properties of Liquids - Chemistry LibreTexts
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Viscosity and Density of Narrow Distillation Cuts from Refined
Molar volume and boiling point of naphthalene, phenanthrene and
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