There is an enormous quantity of rheological data in published literature. The information may be presented in numerous forms and may satisfy many different needs. Data generated by the fundamental rheologist interested in basic scientific problems may not be appropriate for the engineer and vice versa. The major objective of this review of literature was to compile data on non-Newtonian fluid properties which are applicable to the solution of food engineering design problems.
|Number of pages||13|
|Publication status||Published - Dec 1 1986|
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