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Food Texture and Viscosity
Angol
342 b
30 nap a termék visszaküldésére
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Drawing together literature from a variety of fields, "Food Texture and Viscosity, 2E" includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30 per cent new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of texture-measuring equipment suppliers. It is written by an award-winning author
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Angol
