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Challenges in Rheological Characterization of Highly Concentrated Suspensions — A Case Study for Screen-printing Silver Pastes
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Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with

Sonal Patil1,2, Sachin K Sonawane2, Manoj Mali3

  • 1Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, 400019 India.

Journal of Food Science and Technology
|July 7, 2020
PubMed

Keywords:
Gluten freePasting propertiesRheologyThixotropic effectViscoelastic properties

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