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:
Elektronik Erişim:
https://doi.org/10.1007/978-1-4614-9230-6Kopya: