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Rheology of Semisolid Foods
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Pages: 412
Authors: Helen S. Joyner
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Type: BOOK - Published: 2019-11-13 - Publisher: Springer Nature

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Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid
Rheology of Fluid, Semisolid, and Solid Foods
Language: en
Pages: 470
Authors: M. Anandha Rao
Categories: Technology & Engineering
Type: BOOK - Published: 2013-11-19 - Publisher: Springer Science & Business Media

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This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discus
Rheology of Fluid and Semisolid Foods: Principles and Applications
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Authors: M. A. Andy Rao
Categories: Technology & Engineering
Type: BOOK - Published: 2010-04-28 - Publisher: Springer Science & Business Media

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The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how
Practical Food Rheology
Language: en
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Authors: Ian T. Norton
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Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in orde
Texture in Food
Language: en
Pages: 564
Authors: B. M. McKenna
Categories: Business & Economics
Type: BOOK - Published: 2004-04-14 - Publisher: Woodhead Publishing

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Key research trends and their practical implications in improving product quality, Texture in food Volume 1: Semi-solid foods will be a standard reference for t