Rheology of fluid and semisolid foods: principles and applications
145,55 €(IVA inc.)
The second edition of Rheology of Fluid and Semisolid Foods: Principles and Applications, examines the concepts needed to characterize rheological behaviorof 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 scienceand utilize these properties to characterize food.
- ISBN: 978-1-4419-4367-5
- Editorial: Springer
- Encuadernacion: Rústica
- Páginas: 482
- Fecha Publicación: 01/10/2010
- Nº Volúmenes: 1
- Idioma: Inglés