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Rheology of Fluid and Semisolid Foods: Principles and Applications

Jezik EngleskiEngleski
Knjiga Tvrdi uvez
Knjiga Rheology of Fluid and Semisolid Foods: Principles and Applications M. A. A. Rao
Libristo kod: 01382404
Nakladnici Springer, Berlin, studeni 2006
The second edition of Rheology of Fluid and Semisolid Foods: Principles and Applications, examines t... Cijeli opis
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The second edition of Rheology of Fluid and Semisolid Foods: Principles and Applications, examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods and structure in gelled systems. It covers important application of rheology to sensory assessment and swallowing, and handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.

Informacije o knjizi

Puni naziv Rheology of Fluid and Semisolid Foods: Principles and Applications
Autor M. A. A. Rao
Jezik Engleski
Uvez Knjiga - Tvrdi uvez
Datum izdanja 2007
Broj stranica 482
EAN 9780387709291
ISBN 0387709290
Libristo kod 01382404
Nakladnici Springer, Berlin
Dimenzije 155 x 235

Kategorija

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
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