Keyword apparent viscosity
 
RESEARCH PAPER

The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour
Piotr Zarzycki, Anna Wirkijowska, Aldona Sobota, Emilia Sykut-Domańska
Acta Agroph. 2019, 26(2), 19–28
DOI: https://doi.org/10.31545/aagr/110685
 
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Effect of inulins TEX! and HPX on apparent viscosity and pH value of set-type yo-ghurts
Monika Modzelewska-Kapituła, Lucyna Kłębukowska, Kazimierz Kornacki
Acta Agroph. 2008, 11(3), 693–701
 
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Apparent viscosity of wholemeal barley flour water slurries of different dietary fibre content
Piotr Zarzycki, Anna Wirkijowska, Anna Niemiec
Acta Agroph. 2011, 18(1), 195–207
 
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Rheological properties of some ketchups on the Polish market
Sławomir Bakier, Jan Robert Bakoniuk
Acta Agroph. 2013, 20(2), 211–225
 
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