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Rheology of Semisolid Foods - Food Engineering Series 2019 edition
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Rheology of Semisolid Foods - Food Engineering Series
Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors.
413 pages, 130 Tables, color; 105 Illustrations, color; 40 Illustrations, black and white; IX, 413 p
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 22 de noviembre de 2020 |
| ISBN13 | 9783030271367 |
| Editores | Springer Nature Switzerland AG |
| Páginas | 413 |
| Dimensiones | 150 × 220 × 10 mm · 639 g |
| Lengua | Alemán |
| Editor | Joyner, Helen S. |
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