Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications için kapak resmi
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.
Tüzel Kişi Ek Girişi:
Ayırtma:

Kopya:

Kütüphane
Click to Sort
Materyal Türü
Click to Sort
Demirbaş Numarası
Click to Sort
Yer Numarası
Click to Sort
Durumu/İade Tarihi
Click to Sort
Materyal Ayırtma
Click to Sort
Arıyor...
E-Kitap 530720-1001 ONLINE
Arıyor...