Advances in food rheology and its applications /

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"This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"--

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Ahmed, Jasim (Editor ), Ptaszek, P. (Editor ), Basu, S. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Duxford : Woodhead Publishing is an imprint of Elsevier, [2017]
�2017
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Food industry and trade > Technological innovations.
Rheology.
Rh�eologie.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade > Technological innovations
Rheology
Acceso en línea:Texto completo

MARC

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020 |a 9780081004326  |q (electronic bk.) 
020 |a 008100432X  |q (electronic bk.) 
020 |z 9780081004319  |q (print) 
020 |z 0081004311  |q (print) 
035 |a (OCoLC)958782457  |z (OCoLC)959425335  |z (OCoLC)1235841828 
050 4 |a TP370.5 
072 7 |a TEC  |x 012000  |2 bisacsh 
082 0 4 |a 664  |2 23 
245 0 0 |a Advances in food rheology and its applications /  |c editor: J. Ahmed ; associate editors: P. Ptaszek, S. Basu. 
260 |a Duxford :  |b Woodhead Publishing is an imprint of Elsevier,  |c [2017] 
264 4 |c �2017 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing series in food science, technology and nutrition 
588 0 |a Online resource; title from PDF title page (EBSCO, viewed October 27, 2016). 
504 |a Includes bibliographical references and index. 
520 |a "This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"--  |c Provided by publisher 
650 0 |a Food industry and trade  |x Technological innovations. 
650 0 |a Rheology. 
650 6 |a Rh�eologie.  |0 (CaQQLa)201-0025965 
650 7 |a TECHNOLOGY & ENGINEERING  |x Food Science.  |2 bisacsh 
650 7 |a Food industry and trade  |x Technological innovations  |2 fast  |0 (OCoLC)fst00930944 
650 7 |a Rheology  |2 fast  |0 (OCoLC)fst01096929 
700 1 |a Ahmed, Jasim,  |e editor. 
700 1 |a Ptaszek, P.,  |e editor. 
700 1 |a Basu, S.,  |e editor. 
776 0 8 |i Print version:  |z 0081004311  |z 9780081004319  |w (OCoLC)946605389 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780081004319  |z Texto completo 

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