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.
Added Corporate Author:
Electronic Access:
https://doi.org/10.1007/978-1-4614-9230-6Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 530720-1001 | ONLINE | Searching... | Searching... |