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Rheology Of Fluid And Semisolid Foods Principles And Applications Food Engineering Series 2nd M A Andy Rao

  • SKU: BELL-1935386
Rheology Of Fluid And Semisolid Foods Principles And Applications Food Engineering Series 2nd M A Andy Rao
$ 31.00 $ 45.00 (-31%)

4.3

98 reviews

Rheology Of Fluid And Semisolid Foods Principles And Applications Food Engineering Series 2nd M A Andy Rao instant download after payment.

Publisher: Springer
File Extension: PDF
File size: 22.79 MB
Pages: 491
Author: M. A. ''''Andy'''''' Rao
ISBN: 9780387709291, 0387709290
Language: English
Year: 2007
Edition: 2nd

Product desciption

Rheology Of Fluid And Semisolid Foods Principles And Applications Food Engineering Series 2nd M A Andy Rao by M. A. ''''andy'''''' Rao 9780387709291, 0387709290 instant download after payment.

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 to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.

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