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[×ÊÔ´] Rheology of Fluids and Semisolid Foods

Title: Rheology of Fluids and Semisolid Foods (Food Engineering Series)
Author: M. Anandha Rao
Publisher: Springer
Publication Date: 1999-07-15
Number Of Pages: 433

Rheology of Fluids and Semisolid Foods
by M. Anandha Rao
Hardcover: 433 pages
Publisher: Springer; 1 edition (July 15, 1999)
ISBN: 0834212641

Book Description
The book examines the concepts needed to characterize fluid and semisolid foods
and to use various ingredients to develop desirable flow properties in fluid foods and structure in gelled systems. The author begins with an introduction to food
rheology and applications in food processing. Chapters on flow properties,
viscoelastic behavior, compositional effects, and gels give the reader a full
understanding of the complex theories and applications related to the texture of
food.


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