• Rheological behavior of a commercial milk-based sauce 

      Rubio-Hernandez, Francisco Jose; Rubio Merino, Julia; Gomez-Merino, Ana Isabel; Cabello Arrabal, Sara María; Pérez Hidalgo, Cristina; [et al.] (2019-10-21)
      • The acceptation of semisolid foods by consumers is greatly determined by their rheological properties. • Sauces are semisolid foods and, in general, show viscoplastic and shear-thinning viscous flow behaviours. On the ...