Table of Contents
Journal of Food Processing
Volume 2014, Article ID 234583, 6 pages
http://dx.doi.org/10.1155/2014/234583
Research Article

Absolute Viscosities of Vegetable Oils at Different Temperatures and Shear Rate Range of 64.5 to 4835 s1

Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand

Received 1 May 2014; Revised 15 July 2014; Accepted 17 July 2014; Published 3 August 2014

Academic Editor: Soichiro Nakamura

Copyright © 2014 Lemuel M. Diamante and Tianying Lan. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Lemuel M. Diamante and Tianying Lan, “Absolute Viscosities of Vegetable Oils at Different Temperatures and Shear Rate Range of 64.5 to 4835 s1,” Journal of Food Processing, vol. 2014, Article ID 234583, 6 pages, 2014. https://doi.org/10.1155/2014/234583.