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Food Texture and Viscosity

出版刊物 盘天下 2024-12-07 1071 0


Food Texture and Viscosity

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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 princ ip les. It reviews how texture and viscosity are measured, including the physical inter action s 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 cont ai ns approximately 30% 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 equipment suppliers.

* Completely revised with approximately 30% new material * Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments * Provides a list of suppliers of texture-measuring equipment * Features two-color illustrations and text throughout * Written by an award-winning author

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