Advances in food rheology and its applications

"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"--Resumé vydavatele

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Bibliographic Details
Corporate Author Elsevier Science (firma)
Other Authors Ahmed, Jasim, 1966- (Editor), Ptaszek, Pawel (Editor), Basu, Santanu (Editor)
Format Electronic eBook
LanguageEnglish
Published Amsterdam ; Boston ; Heidelberg ; London ; New York ; Oxford ; Paris ; San Diego ; San Francisco ; Singapore ; Sydney ; Tokyo : Elsevier, Woodhead Publishing, [2017]
SeriesWoodhead Publishing in food science, technology and nutrition
Subjects
potravinářství
potraviny
reologie
food industry and trade
food
rheology
monografie
elektronické knihy
monographs
electronic books
Online AccessFull text
ISBN9780081004326
978-0-08-100431-9
Physical Description1 online zdroj (xxx, 497 stran) : ilustrace

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Summary:"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"--Resumé vydavatele
Bibliography:Obsahuje bibliografické odkazy a rejstřík
ISBN:9780081004326
978-0-08-100431-9
Access:Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
Physical Description:1 online zdroj (xxx, 497 stran) : ilustrace

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