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Rheology of Semisolid Foods

(Bog, Hardback, Engelsk)
Rheology of Semisolid Foods
Forlag: Springer Nature Switzerland AG

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Beskrivelse

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.

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Alle detaljer

Forlag Springer Nature Switzerland AG
Type Bog
Format Hardback
Sprog Engelsk
Udgave 2019 ed.
Udgivelsesdato 22-11-2019
Første udgivelsesår 2019
Serie Food Engineering Series
Illustrationer 105 Illustrations, color; 40 Illustrations, black and white
Fagredaktør Helen S. Joyner
Originalsprog Switzerland
Sideantal 413
Indbinding Hardback
Forlag Springer Nature Switzerland AG
Sideoplysninger 413 pages, 105 Illustrations, color; 40 Illustrations, black and white
Mål 235 x 155
ISBN-13 / EAN-13 9783030271336