Titlebook: Rheology of Fluid, Semisolid, and Solid Foods; Principles and Appli M. Anandha Rao Book 2014Latest edition Springer Science+Business Media

credit

書目名稱Rheology of Fluid, Semisolid, and Solid Foods影響因子(影響力)




書目名稱Rheology of Fluid, Semisolid, and Solid Foods影響因子(影響力)學(xué)科排名




書目名稱Rheology of Fluid, Semisolid, and Solid Foods網(wǎng)絡(luò)公開度




書目名稱Rheology of Fluid, Semisolid, and Solid Foods網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Rheology of Fluid, Semisolid, and Solid Foods被引頻次




書目名稱Rheology of Fluid, Semisolid, and Solid Foods被引頻次學(xué)科排名




書目名稱Rheology of Fluid, Semisolid, and Solid Foods年度引用




書目名稱Rheology of Fluid, Semisolid, and Solid Foods年度引用學(xué)科排名




書目名稱Rheology of Fluid, Semisolid, and Solid Foods讀者反饋




書目名稱Rheology of Fluid, Semisolid, and Solid Foods讀者反饋學(xué)科排名

無意

inflame

978-1-4899-7881-3Springer Science+Business Media New York 2014

rods366

Rheology of Fluid, Semisolid, and Solid Foods978-1-4614-9230-6Series ISSN 1571-0297 Series E-ISSN 2628-8095

向宇宙

平躺

jettison

Measurement of Flow and Viscoelastic Properties,Techniques for measuring rheological properties of fluid foods are discussed in this chapter. First, the traditional measuring systems are considered, followed by microrheological techniques using micrometer-scale probes.

直覺好

Rheology of Food Gum and Starch Dispersions,Food gums and starches are added to thicken many foods. This chapter deals with the characteristics, such as the intrinsic viscosity of gums and granule size of starches, important in understanding their rheological behavior.

incision

記成螞蟻