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Rheology of Fluid, Semisolid, and Solid Foods

- Principles and Applications

af M. Anandha Rao

indgår i Food Engineering Series serien

Rheology of Fluid, Semisolid, and Solid Foods af M. Anandha Rao
Bag om Rheology of Fluid, Semisolid, and Solid Foods

A wealth of vital new topics, including microstructure and diffusive wave spectroscopy, have been added to this revised third edition of the authoritative text on rheology in foods, written by one of the world's leading authorities on food engineering.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781489978813
  • Indbinding:
  • Paperback
  • Sideantal:
  • 461
  • Udgivet:
  • 17. september 2016
  • Udgave:
  • 32014
  • Størrelse:
  • 235x155x24 mm.
  • Vægt:
  • 7139 g.
  • 8-11 hverdage.
  • 2. december 2024

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Beskrivelse af Rheology of Fluid, Semisolid, and Solid Foods

A wealth of vital new topics, including microstructure and diffusive wave spectroscopy, have been added to this revised third edition of the authoritative text on rheology in foods, written by one of the world's leading authorities on food engineering.

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