Rheology of Semisolid Foods - Food Engineering Series - - Books - Springer Nature Switzerland AG - 9783030271367 - November 22, 2020
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Rheology of Semisolid Foods - Food Engineering Series 2019 edition

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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

Media Books     Paperback Book   (Book with soft cover and glued back)
Released November 22, 2020
ISBN13 9783030271367
Publishers Springer Nature Switzerland AG
Pages 413
Dimensions 150 × 220 × 10 mm   ·   639 g
Language German  
Editor Joyner, Helen S.

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