Rheology of Fluid and Semisolid Foods Principles and Applications /

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....

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Bibliographic Details
Main Author: Rao, M. Anandha (Author)
Corporate Author: SpringerLink (Online service)
Format: Electronic eBook
Language:English
Published: Boston, MA : Springer US, 2007.
Edition:Second Edition.
Series:Food Engineering Series,
Subjects:
Chemistry.
Food > Biotechnology.
Computers.
Food Science.
Computation by Abstract Devices.
Online Access:Full Text via HEAL-Link

Internet

Full Text via HEAL-Link

ΒΚΠ - Πατρα: ALFd

Holdings details from ΒΚΠ - Πατρα: ALFd
Call Number: 330.01 BAU
Copy 1 Available

ΒΚΠ - Πατρα: BSC

Holdings details from ΒΚΠ - Πατρα: BSC
Call Number: 330.01 BAU
Copy 2 Available
Copy 3 Available

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