01202nam a2200241Ia 4500001000900000003000500009005001700014008004100031010001100072020002200083040000900105082002000114100002000134245010100154250001100255260005300266300001700319440002800336503004000364504002800404505046000432650006800892dia_6564CHAP20230529130200.0220117s2014    xx            000 0 und d  a177547  a978-1-4614-9229-0  cCHAP  a664.07 R36 2014  aRao, M. Anandha  aRheology of fluid, semisolid, and solid foods : principles and applications  /c  M. Anandha Rao  a3a ed.  aEstados Unidos de América  :b Springer,c2014  axiii, 461 p.  aFood engineering series  aI. 271630 (ej.1) \ I. 271629 (ej.2)  aIncluye bibliografías  aIntroduction: 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.  aFoodxTesting  Rheology  Food Science  Biotechnology  Viscosity