Rheology of Fluid and Semisolid Foods: Principles and Applications - Food Engineering Series (Hardback)
  • Rheology of Fluid and Semisolid Foods: Principles and Applications - Food Engineering Series (Hardback)

Rheology of Fluid and Semisolid Foods: Principles and Applications - Food Engineering Series (Hardback)

£146.50
Hardback Published: 27/07/2007
  • We can order this

Usually despatched within 3 weeks

  • This item has been added to your basket

Check Marketplace availability

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. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.

Publisher: Springer-Verlag New York Inc.
ISBN: 9780387709291

You may also be interested in...

Your review has been submitted successfully.

We would love to hear what you think of Waterstones. Why not review Waterstones on Trustpilot?


Review us on Trustpilot