01439nam a2200313Ia 4500 dia_6564 CHAP 20230529130200.0 220117s2014 xx 000 0 und d 177547 978-1-4614-9229-0 CHAP 664.07 R36 2014 Rao, M. Anandha 161475 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 42187 I. 271630 (ej.1) \ I. 271629 (ej.2) Incluye bibliografías 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. TP372.5 R36 2014 Food Testing Rheology Food Science Biotechnology Viscosity 161476 664.07 R36 2014 M 5232272014 -usaimn8222223322eng16 LIBRO ddc 177547 177547 0 0 ddc 0 0 GRAL IA_ IA_ 2022-01-18 1 0 664.07 R36 2014 dia_010802 2022-01-18 00:00:00 2 2022-01-18 LIBRO 0 0 ddc 0 0 GRAL IA_ IA_ 2022-01-18 1 0 664.07 R36 2014 dia_010765 2022-01-18 00:00:00 1 2022-01-18 LIBRO