Food Texture And Viscosity
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Language: en
Pages: 340
Pages: 340
Type: BOOK - Published: 2014-06-28 - Publisher: Elsevier
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how th
Language: en
Pages: 447
Pages: 447
Type: BOOK - Published: 2002-03-14 - Publisher: Academic Press
Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles
Language: en
Pages: 664
Pages: 664
Type: BOOK - Published: 2013-09-30 - Publisher: Elsevier
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in provid
Language: en
Pages: 422
Pages: 422
Type: BOOK - Published: 2020-03-09 - Publisher: John Wiley & Sons
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsi
Language: en
Pages: 344
Pages: 344
Type: BOOK - Published: 1999-02-28 - Publisher: Boom Koninklijke Uitgevers
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its m
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