Food Rheology and Texture

The Herschel-Bulkley rheological model is expressed as:

Options:

• (A) \tau = \tau_0 + K \dot{\gamma}^n
• (B) \tau = K \dot{\gamma}^n
• (C) \tau = \mu \dot{\gamma}
• (D) \tau = \tau_0 + \eta_p \dot{\gamma}