Rheological properties of peanut butter

@article{Citerne2001RheologicalPO,
  title={Rheological properties of peanut butter},
  author={Guillaume P. Citerne and Pierre J. Carreau and Michel Moan},
  journal={Rheologica Acta},
  year={2001},
  volume={40},
  pages={86-96}
}
Abstract The rheological properties of two types of commercial peanut butter have been studied. Both products are concentrated suspensions, and differ by the presence of additives. The first type, referred to as “100% peanuts,” is an unstabilized suspension consisting of solid peanut particles in peanut oil which is a Newtonian fluid. The second type, referred to as “smooth,” consists of the same suspension stabilized with a vegetable oil and contains other ingredients such as salt and sugar in… 
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