About this document

Rheology of Liquid Food Textures by Atia is a document available to read on EtoBox.

This 3-sentence summary provides the key details about the document: The document discusses criteria for the texture of liquid food products, written by Purwiyatno Hariyadi from Bogor Agricultural University in June 2006, which received over 2,800 reads on ResearchGate but no citations, and the author is also working on related projects involving anthocyanins from butterfly pea and food diversification.

Author

Atia

Language

EN