Rheology of gels and suspensions containing fractal aggregates; perspectives and limitations.

T. van Vliet, W. Kloek

Research output: Chapter in Book/Report/Conference proceedingConference paperAcademic

Original languageEnglish
Title of host publicationFood Rheology and Structure I, Procs 1st Int. Symp. on Food Rheology and Structure, E.J. Windhab and B. Wolf, eds, Vincent Verlag, Hannover
Pages101-106
Publication statusPublished - 1997

Cite this

van Vliet, T., & Kloek, W. (1997). Rheology of gels and suspensions containing fractal aggregates; perspectives and limitations. In Food Rheology and Structure I, Procs 1st Int. Symp. on Food Rheology and Structure, E.J. Windhab and B. Wolf, eds, Vincent Verlag, Hannover (pp. 101-106)