Bedeutung der Fließeigenschaften von Agar/Wasser/Zucker-Suspensionen bei der Herstellung von Geleeartikeln / Significance of Agar/Water/Sugar Suspension Flow Properties during Production of Jellies
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
1997-12-01
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| Series: | Applied Rheology |
| Online Access: | https://doi.org/10.2478/arh-1997-070605 |