Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications
tarafından
Rao, M. Anandha. author.
Başlık
:
Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications
Yazar
:
Rao, M. Anandha. author.
ISBN
:
9781461492306
Basım Bilgisi
:
3rd ed. 2014.
Fiziksel Tanımlama
:
XIII, 461 p. 202 illus., 1 illus. in color. online resource.
Seri
:
Food Engineering Series,
İçerik
:
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.
Konu Terimleri
:
Food science.
Biotechnology.
Mechanics, Applied.
Engineering Mechanics.
Tüzel Kişi Ek Girişi
:
SpringerLink (Online service)
Elektronik Erişim
:
| Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | [[missing key: search.ChildField.HOLDING]] | Durumu/İade Tarihi |
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| Çevrimiçi Kütüphane | E-Kitap | 530720-1001 | ONLINE | | Elektronik Kütüphane |