Advances in food rheology and its applications [electronic resource] / editor: J. Ahmed ; associate editors: P. Ptaszek, S. Basu.

"This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"--

Bibliographic Details

Online Access:	Full Text (via ScienceDirect) Full Text (via ScienceDirect)
Other Authors:	Ahmed, Jasim (Editor), Ptaszek, P. (Editor), Basu, S. (Editor)
Format:	Electronic eBook
Language:	English
Published:	Duxford : Woodhead Publishing is an imprint of Elsevier, [2017] ©2017.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Food industry and trade > Technological innovations. Rheology.