• Electrorheological behaviour of flour/olive oil dough 

      Rubio Merino, Julia; Rubio-Hernandez, Francisco Jose; Gomez-Merino, Ana Isabel (2019-10-21)
      • Changes in flow properties upon the application of an electrical field can be evaluated using of electrorheological techniques. • The fact that it had shown successful to reduce the fat content [1] has aimed us to ...