The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems.
| ISBN | 9781461492290 |
| Publisher | Springer |
| Item Length | 9.3 in |
| Publication Year | 2013 |
| Series | Food Engineering Ser. |
| Type | Textbook |
| Format | Hardcover |
| Language | English |
| Author | M. Anandha Rao |
| Item Weight | 294 Oz |
| Item Width | 6.1 in |
| Number Of Pages | Xiii, 461 Pages |
This textbook was recommended by my instructor for the advanced module.
