Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications / by M. Anandha Rao.

This revised third edition includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of...

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Bibliographic Details
Main Author:	Rao, M. Anandha (Author)
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	New York, NY : Springer US : Imprint: Springer, 2014.
Edition:	3rd ed. 2014.
Series:	Food Engineering Series, Springer eBook Collection.
Subjects:	Food—Biotechnology. Biotechnology. Mechanics. Mechanics, Applied. Electronic resources (E-books)
Online Access:	Click to view e-book
Holy Cross Note:	Loaded electronically. Electronic access restricted to members of the Holy Cross Community.

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Call Number:	E-Book
Status:	Available

Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications / by M. Anandha Rao.

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