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Rheology of Fluids and Semisolid Foods (Food Engineering Series) 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2025

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M. A. "Andy" Rao 作者

Springer

译者

1999-07-15 出版日期

433 页数

USD 149.00 价格

Hardcover

丛书系列

9780834212640 图书编码

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Rheology of Fluids and Semisolid Foods (Food Engineering Series) 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2025

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Rheology of Fluids and Semisolid Foods (Food Engineering Series) 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

Rheology of Fluids and Semisolid Foods (Food Engineering Series) 在线电子书图书描述

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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