[PDF.90me] Texture in Food: Semi-Solid Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Texture in Food: Semi-Solid Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

[PDF.hn57] Texture in Food: Semi-Solid Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #7643188 in Books |  2003-07-17 | Original language:English | PDF # 1 |  9.43 x1.43 x6.42l,1.76 | File type: PDF | 448 pages

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|| |…provides detailed information on the principles and applications of rheology, and is therefore an excellent reference for students, academics and industrial researchers interested in food rheology, in particular with respect to food structure., Carbohy

Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality.
You easily download any file type for your device.Texture in Food: Semi-Solid Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)   |  From Woodhead Publishing. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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