Effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials for foods
Bárbara E. Meza, Juan Manuel Peralta, Susana E. Zorrilla
Topics & Concepts
RheologyRheometryViscoelasticityGlazeMaterials scienceViscosityCarreau fluidApparent viscosityComposite materialChemistryThermodynamicsPhysicsCeramicMaterial Properties and ProcessingAdvanced Cellulose Research StudiesTextile materials and evaluations