TY  - BOOK
AU  - Rao, M. Anandha
TI  - Rheology of fluid, semisolid, and solid foods : principles and applications
SN  - 978-1-4614-9229-0
U1  - 664.07 R36 2014 
PY  - 2014///
CY  - Estados Unidos de América
PB  -  Springer
KW  - Food
KW  - Testing  Rheology  Food Science  Biotechnology  Viscosity
N1  - 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
ER  -