Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their use...
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Bahasa Inggeris ● Format PDF ● ISBN 9780323139236 ● Penerbit Elsevier Science ● Diterbitkan 2012 ● Muat turun 6 kali ● Mata wang EUR ● ID 2637698 ● Salin perlindungan Adobe DRM
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