Rao, M. Anandha <br/><br/>
Rheology of fluid, semisolid, and solid foods : principles and applications  / 
M. Anandha Rao 
 - 3a ed. 
 - Estados Unidos de América  :   Springer,  2014 
 - xiii, 461 p. 
 - Food engineering series .
<br/><br/>Incluye bibliografías 
<br/><br/>Introduction: Food Rheology and Structure -- Flow and Functional Models for Rheological Properties of Fluid Foods -- Measurement of Flow and Viscoelastic Properties -- Rheology of Food Gum and Starch Dispersions -- Rheological Behavior of Processed Fluid and Semisolid Foods -- Rheological Behavior of Food Gels -- Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing -- Application of Rheology to Fluid Food Handling and Processing. 
<br/><br/><label>ISBN: </label>978-1-4614-9229-0 
<br/><br/><label>LCCN: </label>177547 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Testing  Rheology  Food Science  Biotechnology  Viscosity
<br/><br/><label>Dewey Class. No.: </label>664.07 R36 2014