Cite
HARVARD Citation
Javanmard, M. et al. (2018). Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensions. Journal of food engineering. pp. 250-257. [Online].
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Javanmard, M. et al. (2018). Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensions. Journal of food engineering. pp. 250-257. [Online].