Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications |
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| Author:
| Rao, M. Anandha |
| Series title: | Food Engineering Ser. |
| ISBN: | 978-1-4614-9230-6 |
| Publication Date: | Nov 2013 |
| Publisher: | Springer
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| Book Format: | Digital (delivered electronically) |
| List Price: | USD $179.00 |
Book Description:
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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.
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.