Rheology of fluid and semisolid foods: principles and applications
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York, NY [u.a.]
Springer
2007
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | Food engineering series
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XV, 481 S. Ill., graph. Darst. |
| ISBN: | 9780387709291 |
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| 245 | 1 | 0 | |a Rheology of fluid and semisolid foods |b principles and applications |c M. Anandha Rao |
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Datensatz im Suchindex
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|---|---|
| adam_text | CONTENTS CONTRIBUTORS . CHAPTER 1-LNTRODUCTION: FOOD RHEOLOGY AND
STRUCTURE . M. ANANDHA RAA XV STRESS AND STRAIN TENSORS. . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . 3 VISCOMETRIC PROPERTIES
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
SHEAR STRESS-SHEAR RATE RELATIONSHIPS 5 UNITS IN RHEOLOGICAL MEASUREMENT
6 TYPES OF FLUID FLOW BEHAVIOR . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . 7 APPARENT VISCOSITY . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . 11 INTRINSIC VISCOSITY . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
STRESS-STRAIN BEHAVIOR OF SOLID FOODS. . . . . . . . . . . . . . . . . .
. . . . 14 LINEAR VISCOELASTICITY . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . 14 LENGTH SCALE OFFOOD MOLEEULES AND
FOODS . . . . . . . . . . . . . . . . . 17 PHASE TRANSITIONS IN FOODS 19
APPENDIX L-A: MOMENTUM AND HEAT TRANSPORT EQUATIONS FOR INCOMPRESSIBLE
FLUIDS 24 CHAPTER 2- FLOW AND FUNCTIONAL MODELS FOR RHEOLOGICAL
PROPERTIES OF FLUID FOODS 27 M. ANANDHA RAA TIME-INDEPENDENT FLOW
BEHAVIOR 28 APPARENT VISCOSITY-SHEAR RATE RELATIONSHIPS OF
SHEAR-THINNING FOODS , , 33 MODELS FOR TIME-DEPENDENT FLOW BEHAVIOR . .
. . . . . . . . . . . . . . . 35 ROLE OF SOLIDS FRACTION IN RHEOLOGY OF
DISPERSIONS , . . . . . . . . . . 37 EFFECT OF SOLUBLE AND INSOLUBLE
SOLIDS CONCENTRATION ON APPARENT VISCOSITY OF FOODS . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . 43 EMULSIONS . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
EFFECT OFTEMPERATURE ON VISCOSITY 50 MIXING RULES FOR TWO COMPONENT
BLENDS 53 TREATMENT OFRHEOLOGICAL DATA USING MODELS. . . . . . . .. . .
.. .. 54 CHAPTER 3-MEASUREMENT OF FLOW AND VISCOELASTIC PROPERTIES. . .
. . . . . . . 59 M. ANANDHA RAA ROTATIONAL VISCOMETERS 61 YIELD STRESS
OFFOODS USING A VANE . . . . . . . . . . . . . . . . . . . . . . . . 76
TORSION GELOMETER FOR SOLID FOODS 79 XL XIL CONTENTS PRESSURE-DRIVEN
FLOW VISCOMETERS 80 VISCOSITY MEASUREMENT AT HIGH TEMPERATURES 89
IN-PLANT MEASUREMENT OFFLOW BEHAVIOR OFFLUID FOODS. . . .. . . 92
EXTENSIONAL FLOW VISCOMETRY . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . 95 MEASUREMENT OFVISCOELASTIC BEHAVIOR OFFLUID FOODS .,. .
. . .. 104 APPENDIX 3-A: ANALYSIS OFFLOW IN A CONCENTRIC CYLINDER
GEOMETRY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . .. 140 APPENDIX 3-B: ANALYSIS OF STEADY LAMINAR
FULLY DEVELOPED FLOW IN A PIPE. . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . .. 145 APPENDIX 3-C: ANALYSIS
OFFLOW IN A CONE-PLATE GEOMETRY . .. 150 CHAPTER 4- RHEOLOGY OF FOOD GUM
AND STARCH DISPERSIONS. . . . . . . . . . .. 153 M. ANANDHA RAA RHEOLOGY
OF FOOD GUM DISPERSIONS 153 RHEOLOGY OF HEATED STARCH DISPERSIONS. . . .
. . . . . . . . . . . . . . . . . 174 VISCOUS AND VISCOELASTIC
PROPERTIES DURING HEATING OF STARCH DISPERSIONS . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 177
DYNAMIC RHEOLOGICAL BEHAVIOR OF STARCH DISPERSIONS 198 ROLE OF
CONTINUOUS AND DISPERSED PHASES ON VISCOELASTIC PROPERTIES OF STARCH
DISPERSIONS. . . . . . . . . . . . . . . . . . . . . . . . . .. 198
EFFECT OF SUGAR ON RHEOLOGY OF STARCH DISPERSION. . . . . . . . . . ..
202 RHEOLOGICAL BEHAVIOR OF STARCH-PROTEIN DISPERSIONS. . . . . . . . ..
204 RHEOLOGY OF STARCH-GUM DISPERSIONS .. . . . . . . . . . . . . . . .
. . . .. 214 CHAPTER 5- RHEOLOGICAL BEHAVIOR OF PROCESSED FLUID AND
SEMISOLID FOODS 223 M. ANANDHA RAA FRUIT JUICES AND PUREES: ROLE OF
SOLUBLE AND INSOLUBLE SOLIDS 223 RHEOLOGICAL PROPERTIES OF CHOCOLATE . .
. . . . . . . . . .. 244 RHEOLOGY OF MILK AND MILK CONCENTRATES . . . .
. . . . . . . . . . . . . .. 245 RHEOLOGY OF MAYONNAISE, SALAD DRESSING,
AND MARGARINE 246 RHEOLOGY OF SALAD DRESSINGS 249 STRUCTURAL ANALYSES OF
FOOD DISPERSIONS. . . . . . . . . . . . . . . . . . .. 251 STRUCTURAL
COMPONENTS OFYIELD STRESS. . . . . . . . . . . . . . . . . . . . .. 253
APPENDIX 5-A: LITERATURE VALUES OF RHEOLOGICAL PROPERTIES OF FOODS , .
.. . . .. 261 CHAPTER6-RHEOLOGICAL BEHAVIOR OF FOOD GELS. . . . . . . .
. . . . . . . . . . . . . .. 339 J A. LOPES DA SILVA AND M A. RAA
RHEOLOGICAL TESTS TO EVALUATE PROPERTIES OF GEL SYSTEMS 340 MECHANISMS
OF GELATION ... . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.. 340 CONTENTS XIII CLASSIFICATION OF GELS. . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . .. 341 THEORETICAL TREATMENT
OFGELS. . . . . . . . . . . . . . . . . . . . . . . . .. . .. 347 GEL
POINT AND SOL-GEL TRANSITION BY RHEOLOGICAL MEASUREMENTS. . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 355
MIXED POLYMER GELS 377 STARCH GELS 388 CHAPTER 7- ROLE OF RHEOLOGICAL
BEHAVIOR IN SENSORY ASSESSMENT OF FOODS AND SWALLOWING . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . .. 403 M. A. RAA AND 1. A.
LOPES DA SILVA STIMULI FOR EVALUATION OFVISCOSITY 403 SENSORY ASSESSMENT
OF VISCOSITY OF GUM DISPERSIONS 409 SPREADABILITY: USING FORCE AND
UNDER NORMAL GRAVITY 412 APPLICATION OF FLUID MECHANICS 412 ROLE OF
SIZE, SHAPE AND HARDNESS OF PARTIC1ES . . . . . . . . . . . . . .. 414
ROLE OFRHEOLOGY IN PERCEPTION OFFLAVOR AND TASTE.. . ... . . .. 415 ROLE
OF RHEOLOGY IN SWALLOWING ... . . . . . . . . . . . . . . . . . . . . .
.. 417 CHAPTER 8-APPLICATION OFRHEOLOGY TO FLUID FOOD HANDLING AND
PROCESSING 427 M. ANANDHA RAA VELOCITY PROFILES IN TUBES . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . .. 428 ENERGY REQUIREMENTS
FOR PUMPING. . . . . . . . . . . . . . . . . . . .. . . .. 430 PUMP
SELECTION AND PIPE SIZING . . . . . . . . . . . . . . . . . . . . . . .
. . .. 433 POWER CONSUMPTION IN AGITATION. . . . . . . . . . . . . . . .
. . . . . . . . .. 435 RESIDENCE TIME DISTRIBUTION IN ASEPTIC PROCESSING
SYSTEMS 438 HEAT TRANSFER TO FLUID FOODS 442 CONTINUOUS FLOW
STERILIZATION 447 ROLE OFRHEOLOGY IN THERMAL PROCESSING OFCANNED FOODS
455 HEAT TRANSFER TO A STARCH DISPERSION IN AN INTERMITTENTLY ROTATED
CAN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . .. 459 EMPIRICAL CORRELATIONS FOR HEAT TRANSFER TO FLUIDS
FLOWING IN TUBES , 463 EMPIRICAL CORRELATIONS FOR HEAT TRANSFER
TO CANNED FLUIDS. . . .. 465 APPENDIX A-NOMENCLATURE _. . .. . . . . . .
. . . . .. . . . . . . . . . .. . . . .. 471 INDEX _ __ . . . . . . . .
. . .. 477
|
| adam_txt |
CONTENTS CONTRIBUTORS . CHAPTER 1-LNTRODUCTION: FOOD RHEOLOGY AND
STRUCTURE . M. ANANDHA RAA XV STRESS AND STRAIN TENSORS. . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . 3 VISCOMETRIC PROPERTIES
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
SHEAR STRESS-SHEAR RATE RELATIONSHIPS 5 UNITS IN RHEOLOGICAL MEASUREMENT
6 TYPES OF FLUID FLOW BEHAVIOR . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . 7 APPARENT VISCOSITY . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . 11 INTRINSIC VISCOSITY . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
STRESS-STRAIN BEHAVIOR OF SOLID FOODS. . . . . . . . . . . . . . . . . .
. . . . 14 LINEAR VISCOELASTICITY . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . 14 LENGTH SCALE OFFOOD MOLEEULES AND
FOODS . . . . . . . . . . . . . . . . . 17 PHASE TRANSITIONS IN FOODS 19
APPENDIX L-A: MOMENTUM AND HEAT TRANSPORT EQUATIONS FOR INCOMPRESSIBLE
FLUIDS 24 CHAPTER 2- FLOW AND FUNCTIONAL MODELS FOR RHEOLOGICAL
PROPERTIES OF FLUID FOODS 27 M. ANANDHA RAA TIME-INDEPENDENT FLOW
BEHAVIOR 28 APPARENT VISCOSITY-SHEAR RATE RELATIONSHIPS OF
SHEAR-THINNING FOODS , , 33 MODELS FOR TIME-DEPENDENT FLOW BEHAVIOR . .
. . . . . . . . . . . . . . . 35 ROLE OF SOLIDS FRACTION IN RHEOLOGY OF
DISPERSIONS , . . . . . . . . . . 37 EFFECT OF SOLUBLE AND INSOLUBLE
SOLIDS CONCENTRATION ON APPARENT VISCOSITY OF FOODS . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . 43 EMULSIONS . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
EFFECT OFTEMPERATURE ON VISCOSITY 50 MIXING RULES FOR TWO COMPONENT
BLENDS 53 TREATMENT OFRHEOLOGICAL DATA USING MODELS. . . . . . . . . .
. . 54 CHAPTER 3-MEASUREMENT OF FLOW AND VISCOELASTIC PROPERTIES. . .
. . . . . . . 59 M. ANANDHA RAA ROTATIONAL VISCOMETERS 61 YIELD STRESS
OFFOODS USING A VANE . . . . . . . . . . . . . . . . . . . . . . . . 76
TORSION GELOMETER FOR SOLID FOODS 79 XL XIL CONTENTS PRESSURE-DRIVEN
FLOW VISCOMETERS 80 VISCOSITY MEASUREMENT AT HIGH TEMPERATURES 89
IN-PLANT MEASUREMENT OFFLOW BEHAVIOR OFFLUID FOODS. . . . . . 92
EXTENSIONAL FLOW VISCOMETRY . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . 95 MEASUREMENT OFVISCOELASTIC BEHAVIOR OFFLUID FOODS .,. .
. . . 104 APPENDIX 3-A: ANALYSIS OFFLOW IN A CONCENTRIC CYLINDER
GEOMETRY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . 140 APPENDIX 3-B: ANALYSIS OF STEADY LAMINAR
FULLY DEVELOPED FLOW IN A PIPE. . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . 145 APPENDIX 3-C: ANALYSIS
OFFLOW IN A CONE-PLATE GEOMETRY . . 150 CHAPTER 4- RHEOLOGY OF FOOD GUM
AND STARCH DISPERSIONS. . . . . . . . . . . 153 M. ANANDHA RAA RHEOLOGY
OF FOOD GUM DISPERSIONS 153 RHEOLOGY OF HEATED STARCH DISPERSIONS. . . .
. . . . . . . . . . . . . . . . . 174 VISCOUS AND VISCOELASTIC
PROPERTIES DURING HEATING OF STARCH DISPERSIONS . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 177
DYNAMIC RHEOLOGICAL BEHAVIOR OF STARCH DISPERSIONS 198 ROLE OF
CONTINUOUS AND DISPERSED PHASES ON VISCOELASTIC PROPERTIES OF STARCH
DISPERSIONS. . . . . . . . . . . . . . . . . . . . . . . . . . 198
EFFECT OF SUGAR ON RHEOLOGY OF STARCH DISPERSION. . . . . . . . . . .
202 RHEOLOGICAL BEHAVIOR OF STARCH-PROTEIN DISPERSIONS. . . . . . . . .
204 RHEOLOGY OF STARCH-GUM DISPERSIONS . . . . . . . . . . . . . . . .
. . . . 214 CHAPTER 5- RHEOLOGICAL BEHAVIOR OF PROCESSED FLUID AND
SEMISOLID FOODS 223 M. ANANDHA RAA FRUIT JUICES AND PUREES: ROLE OF
SOLUBLE AND INSOLUBLE SOLIDS 223 RHEOLOGICAL PROPERTIES OF CHOCOLATE . .
. . . . . . . . . . 244 RHEOLOGY OF MILK AND MILK CONCENTRATES . . . .
. . . . . . . . . . . . . . 245 RHEOLOGY OF MAYONNAISE, SALAD DRESSING,
AND MARGARINE 246 RHEOLOGY OF SALAD DRESSINGS 249 STRUCTURAL ANALYSES OF
FOOD DISPERSIONS. . . . . . . . . . . . . . . . . . . 251 STRUCTURAL
COMPONENTS OFYIELD STRESS. . . . . . . . . . . . . . . . . . . . . 253
APPENDIX 5-A: LITERATURE VALUES OF RHEOLOGICAL PROPERTIES OF FOODS , " .
. . . . 261 CHAPTER6-RHEOLOGICAL BEHAVIOR OF FOOD GELS. . . . . . . .
. . . . . . . . . . . . . . 339 J A. LOPES DA SILVA AND M A. RAA
RHEOLOGICAL TESTS TO EVALUATE PROPERTIES OF GEL SYSTEMS 340 MECHANISMS
OF GELATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 340 CONTENTS XIII CLASSIFICATION OF GELS. . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . 341 THEORETICAL TREATMENT
OFGELS. . . . . . . . . . . . . . . . . . . . . . . . . . . 347 GEL
POINT AND SOL-GEL TRANSITION BY RHEOLOGICAL MEASUREMENTS. . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 355
MIXED POLYMER GELS 377 STARCH GELS " 388 CHAPTER 7- ROLE OF RHEOLOGICAL
BEHAVIOR IN SENSORY ASSESSMENT OF FOODS AND SWALLOWING . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . 403 M. A. RAA AND 1. A.
LOPES DA SILVA STIMULI FOR EVALUATION OFVISCOSITY 403 SENSORY ASSESSMENT
OF VISCOSITY OF GUM DISPERSIONS " 409 SPREADABILITY: USING FORCE AND
UNDER NORMAL GRAVITY " 412 APPLICATION OF FLUID MECHANICS " 412 ROLE OF
SIZE, SHAPE AND HARDNESS OF PARTIC1ES . . . . . . . . . . . . . . 414
ROLE OFRHEOLOGY IN PERCEPTION OFFLAVOR AND TASTE. . . . . . 415 ROLE
OF RHEOLOGY IN SWALLOWING . . . . . . . . . . . . . . . . . . . . . .
. 417 CHAPTER 8-APPLICATION OFRHEOLOGY TO FLUID FOOD HANDLING AND
PROCESSING 427 M. ANANDHA RAA VELOCITY PROFILES IN TUBES . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . 428 ENERGY REQUIREMENTS
FOR PUMPING. . . . . . . . . . . . . . . . . . . . . . . 430 PUMP
SELECTION AND PIPE SIZING . . . . . . . . . . . . . . . . . . . . . . .
. . . 433 POWER CONSUMPTION IN AGITATION. . . . . . . . . . . . . . . .
. . . . . . . . . 435 RESIDENCE TIME DISTRIBUTION IN ASEPTIC PROCESSING
SYSTEMS 438 HEAT TRANSFER TO FLUID FOODS " 442 CONTINUOUS FLOW
STERILIZATION " 447 ROLE OFRHEOLOGY IN THERMAL PROCESSING OFCANNED FOODS
455 HEAT TRANSFER TO A STARCH DISPERSION IN AN INTERMITTENTLY ROTATED
CAN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . 459 EMPIRICAL CORRELATIONS FOR HEAT TRANSFER TO FLUIDS
FLOWING IN TUBES , '" " " 463 EMPIRICAL CORRELATIONS FOR HEAT TRANSFER
TO CANNED FLUIDS. . . . 465 APPENDIX A-NOMENCLATURE _. . . . . . . . .
. . . . . . . . . . . . . . . . . . . 471 INDEX _ _ . . . . . . . .
. . . 477 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author | Rao, M. A. |
| author_facet | Rao, M. A. |
| author_role | aut |
| author_sort | Rao, M. A. |
| author_variant | m a r ma mar |
| building | Verbundindex |
| bvnumber | BV023059293 |
| callnumber-first | T - Technology |
| callnumber-label | TP372 |
| callnumber-raw | TP372.5 |
| callnumber-search | TP372.5 |
| callnumber-sort | TP 3372.5 |
| callnumber-subject | TP - Chemical Technology |
| classification_rvk | VN 8000 |
| classification_tum | CHE 503f |
| ctrlnum | (OCoLC)149011382 (DE-599)HBZHT015224847 |
| dewey-full | 664.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.07 |
| dewey-search | 664.07 |
| dewey-sort | 3664.07 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie |
| discipline_str_mv | Chemie / Pharmazie Chemie |
| edition | 2. ed. |
| format | Book |
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| id | DE-604.BV023059293 |
| illustrated | Illustrated |
| index_date | 2024-07-02T19:28:07Z |
| indexdate | 2024-07-09T21:10:02Z |
| institution | BVB |
| isbn | 9780387709291 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-016262552 |
| oclc_num | 149011382 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-83 |
| owner_facet | DE-M49 DE-BY-TUM DE-83 |
| physical | XV, 481 S. Ill., graph. Darst. |
| publishDate | 2007 |
| publishDateSearch | 2007 |
| publishDateSort | 2007 |
| publisher | Springer |
| record_format | marc |
| series2 | Food engineering series |
| spelling | Rao, M. A. Verfasser aut Rheology of fluid and semisolid foods principles and applications M. Anandha Rao 2. ed. New York, NY [u.a.] Springer 2007 XV, 481 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food engineering series Food Testing Rheology Halbfestes Lebensmittel (DE-588)4316319-1 gnd rswk-swf Rheologie (DE-588)4049828-1 gnd rswk-swf Flüssiges Lebensmittel (DE-588)4335289-3 gnd rswk-swf Flüssiges Lebensmittel (DE-588)4335289-3 s Rheologie (DE-588)4049828-1 s DE-604 Halbfestes Lebensmittel (DE-588)4316319-1 s Erscheint auch als Online-Ausgabe 978-0-387-70930-7 OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016262552&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Rao, M. A. Rheology of fluid and semisolid foods principles and applications Food Testing Rheology Halbfestes Lebensmittel (DE-588)4316319-1 gnd Rheologie (DE-588)4049828-1 gnd Flüssiges Lebensmittel (DE-588)4335289-3 gnd |
| subject_GND | (DE-588)4316319-1 (DE-588)4049828-1 (DE-588)4335289-3 |
| title | Rheology of fluid and semisolid foods principles and applications |
| title_auth | Rheology of fluid and semisolid foods principles and applications |
| title_exact_search | Rheology of fluid and semisolid foods principles and applications |
| title_exact_search_txtP | Rheology of fluid and semisolid foods principles and applications |
| title_full | Rheology of fluid and semisolid foods principles and applications M. Anandha Rao |
| title_fullStr | Rheology of fluid and semisolid foods principles and applications M. Anandha Rao |
| title_full_unstemmed | Rheology of fluid and semisolid foods principles and applications M. Anandha Rao |
| title_short | Rheology of fluid and semisolid foods |
| title_sort | rheology of fluid and semisolid foods principles and applications |
| title_sub | principles and applications |
| topic | Food Testing Rheology Halbfestes Lebensmittel (DE-588)4316319-1 gnd Rheologie (DE-588)4049828-1 gnd Flüssiges Lebensmittel (DE-588)4335289-3 gnd |
| topic_facet | Food Testing Rheology Halbfestes Lebensmittel Rheologie Flüssiges Lebensmittel |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016262552&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT raoma rheologyoffluidandsemisolidfoodsprinciplesandapplications |