NDLI: Effects of concentration and temperature on carboxymethylcellulose rheology

Content Provider	Scilit
Author	Abdelrahim, Khalid A. Ramaswamy, Hosahalli S. Doyon, Gilles Toupin, Christian
Copyright Year	2007
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1994.tb02066.x/pdf
Ending Page	253
Page Count	11
Starting Page	243
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1994.tb02066.x
Journal	International Journal of Food Science & Technology
Issue Number	3
Volume Number	29
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-07-06
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Food Science and Technology Apparent Viscosity Consistency Coefficient Flow Behaviour Index Shear Rate
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Effects of concentration and temperature on carboxymethylcellulose rheology