Characterisation and modelling of the laminar flow of cultured buttermilk, a product exhibiting time dependent viscosity behaviour
By: by Francis Butler.
Contributors: University College Dublin. Department of Agricultural and Food Engineering.
Publisher: University College Dublin
Published: 1999
Place of publication: Dublin
Language: eng
Number of pages: 166
Subjects: Buttermilk -- Analysis.; Dairy products -- Rheology.; Dairy processing.; Viscosity.
Notes: Thesis submitted to the Department of Agricultural and Food Engineering.

Thesis (Ph.D.) - University College Dublin, 1999.