Rheology of fluid, semisolid, and solid foods : principles and applications Rao, M. Anandha creator text xx Estados Unidos de América Springer 2014 3a ed. monographic und
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xiii, 461 p. 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. M. Anandha Rao Incluye bibliografías Food Testing Rheology Food Science Biotechnology Viscosity 664.07 R36 2014 Food engineering series 978-1-4614-9229-0 177547 220117 20230529130200.0 dia_6564