This unique book provides a concise account of the rheological properties of the principal dairy products from the point of view of a physicist whose interest lies in the direction of material science.
A description is given of the way each dairy product's physical structure is built up, showing how this affects its rheological behavior. Emphasis throughout is on principle rather than on technological detail.
Also covered in this book is a discussion on the instrumental ways of making rheological measurements, and the basis of sensory assessments.
Food scientists, food technologists, and food engineers in industry and academe will find this singular book a valuable resource in their work.
"synopsis" may belong to another edition of this title.
This unique book provides a concise account of the rheological properties of the principal dairy products as seen from the point-of-view of a physicists and material scientist. Descriptions are given of the methods by which dairy products build their physical structure and how these methods affect the product's rheological behavior with an emphasis on principle rather than technological detail. This book includes a discussion on the instrumental ways of taking rheological measurements, and the basis of sensory assessments.
"About this title" may belong to another edition of this title.
(No Available Copies)
If you know the book but cannot find it on AbeBooks, we can automatically search for it on your behalf as new inventory is added. If it is added to AbeBooks by one of our member booksellers, we will notify you!Create a Want