Book of Donmon Teith

The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how

This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discus

Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit ope

Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid