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Rheology of Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)

Format Post in Engineering BY m. a. andy rao

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The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. The Author of this Book is m. a. andy rao It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. Array ISBN . It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. Rheology of Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series) available in English. 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.

Rheology of Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)

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