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Results: 1-7 |
Results: 7
Non-Newton flow behaviour of beer
Authors: Drost, MA Windhab, EJ
Citation: Ma. Drost et Ej. Windhab, Non-Newton flow behaviour of beer, MONATS BRWS, 54(3-4), 2001, pp. 44-47
Measurement of the surface and interfacial tension from maximum volume of a pendant drop
Authors: Gunde, R Kumar, A Lehnert-Batar, S Mader, R Windhab, EJ
Citation: R. Gunde et al., Measurement of the surface and interfacial tension from maximum volume of a pendant drop, J COLL I SC, 244(1), 2001, pp. 113-122
Rheological investigation of concentrated suspensions using a novel in-line Doppler ultrasound method
Authors: Ouriev, B Breitschuh, B Windhab, EJ
Citation: B. Ouriev et al., Rheological investigation of concentrated suspensions using a novel in-line Doppler ultrasound method, COLL J, 62(2), 2000, pp. 234-237
Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing
Authors: Bolliger, S Kornbrust, B Goff, HD Tharp, BW Windhab, EJ
Citation: S. Bolliger et al., Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing, INT DAIRY J, 10(7), 2000, pp. 497-504
New developments in crystallization processing
Authors: Windhab, EJ
Citation: Ej. Windhab, New developments in crystallization processing, J THERM ANA, 57(1), 1999, pp. 171-180
Process development for continuous crystallization and separation of fat crystal suspensions
Authors: Breitschuh, B Drost, M Windhab, EJ
Citation: B. Breitschuh et al., Process development for continuous crystallization and separation of fat crystal suspensions, CHEM ENG TE, 22(5), 1999, pp. 425
In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy
Authors: Bolliger, S Zeng, YT Windhab, EJ
Citation: S. Bolliger et al., In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy, J AM OIL CH, 76(6), 1999, pp. 659-667
Risultati: 1-7 |