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Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions

baker’s yeast suspensions. J. Food Eng. 44, 225–231. DOI: 10.1016/S0260-8774(00)00030-3. 10. Ferguson, J. & Kembłowski, Z. (1991). Appl. Fluid Rheol3. Cambridge, Elsevier Science Publishers Ltd. 11. Perry’s Chemical Engineer’ Handbook. (1984). McGraw – Hill.

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