Effect of formulation and particle size on the rheological properties of salad dressing

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Branch, Julie Krista

Date: 2001

Subjects: Viscosity--Measurement

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: x, 110 pages

Permalink: https://doi.org/doi:10.25335/sbz9-s970