000			01439nam a2200313Ia 4500
001			dia_6564
003			CHAP
005			20230529130200.0
008			220117s2014 xx 000 0 und d
010			_a177547
020			_a978-1-4614-9229-0
040			_cCHAP
082			_a664.07 R36 2014
100			_aRao, M. Anandha _9161475
245			_aRheology of fluid, semisolid, and solid foods : principles and applications / _c M. Anandha Rao
250			_a3a ed.
260			_aEstados Unidos de América : _b Springer, _c2014
300			_axiii, 461 p.
440			_aFood engineering series _942187
503			_aI. 271630 (ej.1) \ I. 271629 (ej.2)
504			_aIncluye bibliografías
505			_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.
590			_aTP372.5 R36 2014
650			_aFood _xTesting Rheology Food Science Biotechnology Viscosity _9161476
901			_a664.07 R36 2014
902			_aM
905			_a5232272014 -usaimn8222223322eng16
942			_cLIBRO _2ddc
999			_c177547 _d177547