Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications
by
Rao, M. Anandha. author.
Title
:
Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications
Author
:
Rao, M. Anandha. author.
ISBN
:
9781461492306
Edition
:
3rd ed. 2014.
Physical Description
:
XIII, 461 p. 202 illus., 1 illus. in color. online resource.
Series
:
Food Engineering Series,
Contents
:
Introduction: Food Rheology and Structure -- Flow and Functional Models for Rheological Properties of Fluid Foods -- Measurement of Flow and Viscoelastic Properties -- Rheology of Food Gum and Starch Dispersions -- Rheological Behavior of Processed Fluid and Semisolid Foods -- Rheological Behavior of Food Gels -- Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing -- Application of Rheology to Fluid Food Handling and Processing.
Subject Term
:
Food science.
Biotechnology.
Mechanics, Applied.
Engineering Mechanics.
Added Corporate Author
:
SpringerLink (Online service)
Electronic Access
:
| Library | Material Type | Item Barcode | Shelf Number | [[missing key: search.ChildField.HOLDING]] | Status |
|---|
| Online Library | E-Book | 530720-1001 | ONLINE | | Elektronik Kütüphane |