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Advances in food rheology and its ap...

Ahmed, Jasim,

Advances in food rheology and its applications

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Advances in food rheology and its applicationseditor: J. Ahmed ; associate editors: P. Ptaszek, S. Basu.
其他作者:	Ahmed, Jasim,
出版者:	Duxford, England :Woodhead Publishing is an imprint of Elsevier,2016.
面頁冊數:	1 online resource.
標題:	Food industry and tradeTechnological innovations.
電子資源:	http://www.sciencedirect.com/science/book/9780081004319
ISBN:	9780081004319 (electronic bk.)

Advances in food rheology and its applications
Advances in food rheology and its applications[electronic resource] /editor: J. Ahmed ; associate editors: P. Ptaszek, S. Basu. - Duxford, England :Woodhead Publishing is an imprint of Elsevier,2016. - 1 online resource. - Woodhead Publishing series in food science, technology and nutrition. - Woodhead Publishing in food science, technology, and nutrition..

Includes bibliographical references and index.

"This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"--

ISBN: 9780081004319 (electronic bk.)Subjects--Topical Terms:

291394
Food industry and trade
--Technological innovations.Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TP370.5

Dewey Class. No.: 664

Advances in food rheology and its applications
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245 0 0 $a Advances in food rheology and its applications $h [electronic resource] / $c editor: J. Ahmed ; associate editors: P. Ptaszek, S. Basu.
260 $a Duxford, England : $b Woodhead Publishing is an imprint of Elsevier, $c 2016.
300 $a 1 online resource.
490 1 $a Woodhead Publishing series in food science, technology and nutrition
504 $a Includes bibliographical references and index.
520 $a "This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"-- $c Provided by publisher.
650 0 $a Food industry and trade $x Technological innovations. $3 291394
650 0 $a Rheology. $3 196292
655 4 $a Electronic books. $2 local. $3 214472
700 1 $a Ahmed, Jasim, $e editor. $3 784117
700 1 $a Ptaszek, P., $e editor. $3 784118
700 1 $a Basu, S., $e editor. $3 784119
830 0 $a Woodhead Publishing in food science, technology, and nutrition. $3 619198
856 4 0 $u http://www.sciencedirect.com/science/book/9780081004319