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Item Details
Title: RHEOLOGY OF FLUID AND SEMISOLID FOODS: PRINCIPLES AND APPLICATIONS
By: M. A. Rao
Format: Paperback

List price: £146.50


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ISBN 10: 1441943676
ISBN 13: 9781441943675
Publisher: SPRINGER-VERLAG NEW YORK INC.
Pub. date: 28 October, 2010
Edition: 2nd ed. Softcover of orig. ed. 2007
Series: Food Engineering Series
Pages: 500
Description: The second edition of this fascinating work takes readers from the basics right up to the complexities of this crucial topic area in food science. It examines the concepts needed to characterize rheological behavior of fluid and semisolid foods.
Synopsis: 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.
Illustrations: black & white illustrations
Returns: Returnable
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