Impact of constituent interactions on the rheology of lipophilic food suspensionsResearch output: Contribution to conferences › Paper › Contributed ContributorsGunther Arnold - , Chair of Food Engineering (Author)Yvonne Schneider - , Chair of Food Engineering (Author)Harald Rohm - , Chair of Food Engineering (Author) DetailsOriginal languageEnglishPublication statusPublished - 2008Peer-reviewedNo
