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Rheology of Fluid and Semisolid Foods: Principles and Applications
The second edition of Rheology of Fluid and Semisolid Foods: Principles and Application, examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods, and structure in gelled systems....
| Call Number: | Libro Electrónico |
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| Main Author: | |
| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
New York, NY :
Springer US : Imprint: Springer,
2007.
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| Edition: | 2nd ed. 2007. |
| Series: | Food Engineering Series,
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| Subjects: | |
| Online Access: | Texto Completo |