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Advances in food rheology and its ap...

Ahmed, Jasim,

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Advances in food rheology and its applications /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Advances in food rheology and its applications // editor: J. Ahmed ; associate editors: P. Ptaszek, S. Basu.
other author:	Ahmed, Jasim,
Published:	Duxford, England :Woodhead Publishing is an imprint of Elsevier, : 2016.,
Description:	1 online resource.
Subject:	Food industry and trade - Technological innovations. -
Online resource:	http://www.sciencedirect.com/science/book/9780081004319
ISBN:	9780081004319

Advances in food rheology and its applications /
Advances in food rheology and its applications /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: 9780081004319Subjects--Topical Terms:

911065
Food industry and trade
--Technological innovations.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP370.5

Dewey Class. No.: 664

Advances in food rheology and its applications /
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082 0 4 $a 664 $2 23
245 0 0 $a Advances in food rheology and its applications / $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.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
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 911065
650 0 $a Rheology. $3 570780
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a Ahmed, Jasim, $e editor. $3 3235715
700 1 $a Ptaszek, P., $e editor. $3 3235716
700 1 $a Basu, S., $e editor. $3 3235717
830 0 $a Woodhead Publishing in food science, technology, and nutrition. $3 2003219
856 4 0 $u http://www.sciencedirect.com/science/book/9780081004319