Rheology of fluid and semisolid foods principles and applications /
The second edition of Rheology of Fluid and Semisolid Foods: Principles and Application, examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods, and structure in gelled systems....
|Main Author:||Rao, M. A., 1937-|
|Other Authors:||SpringerLink (Online service)|
New York :
1 online resource (xv, 481 pages) : illustrations.
Food engineering series.