Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications /
This revised third edition includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of...
Clasificación: | Libro Electrónico |
---|---|
Autor principal: | Rao, M. Anandha (Autor) |
Autor Corporativo: | SpringerLink (Online service) |
Formato: | Electrónico eBook |
Idioma: | Inglés |
Publicado: |
New York, NY :
Springer US : Imprint: Springer,
2014.
|
Edición: | 3rd ed. 2014. |
Colección: | Food Engineering Series,
|
Temas: | |
Acceso en línea: | Texto Completo |
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