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article/chapitre/communication
article/chapitre/communication
M. Collins ; W. Schowalter | 1963In the present paper principles of boundary-layer theory have been applied to determine the behavior of a non-Newtonian fluid in the entry region of a pipe. The results apply to laminar flow of viscous pseudoplastic fluids whose rheological beha[...]article/chapitre/communication
article/chapitre/communication
G. Segre ; A. Silberberg | 1962article/chapitre/communication
article/chapitre/communication
article/chapitre/communication
R. Lessard ; S. Zieminski | 1971article/chapitre/communication
article/chapitre/communication
B. Nielsen | 1973The author details the complex system which is ice cream and explains why consistency and texture of ice cream is an interaction between individual ingredients as well as treatment of the mix/ice from the very first mixing until final consumption.article/chapitre/communication
article/chapitre/communication
article/chapitre/communication
article/chapitre/communication
W. Zhang ; R. Hoseney ; J. Faubion | 1998A capillary rheometer was manufactured to study the properties of corn endosperm. Samples were tested at or near the pressures and temperatures encountered in high-temperature, short-time extrusion. The rheometer was designed to prevent moisture[...]article/chapitre/communication
article/chapitre/communication
D. Smith ; A. Bakshi ; C. Lomauro | 1984The main objectives of the present study were to determine the combined effects of whey and two sucrose substitutes, 36DE corn syrup solids (36DE CSS) and 55 high fructose corn syrup (55HFCS) on (1) the freezing point of ice cream mix and (2) th[...]