Impactos de nuevos productos en la línea de producción de alimentos
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2 lectura mínima Vivimos una época interesante en el sector alimentario. Existen nuevos ingredientes para el desarrollo de…
Rheology of Fluid and Semisolid Foods: Principles and Applications
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Introduction: Food Rheology and Structure
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Altmetric BadgeChapter 2 Flow and Functional Models for Rheological Properties of Fluid Foods
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Altmetric BadgeChapter 3 Measurement of Flow and Viscoelastic Properties
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Altmetric BadgeChapter 4 Rheology of Food Gum and Starch Dispersions
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Altmetric BadgeChapter 5 Rheological Behavior of Processed Fluid and Semisolid Foods
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Altmetric BadgeChapter 6 Rheological Behavior of Food Gels
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Altmetric BadgeChapter 7 Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing
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Altmetric BadgeChapter 8 Application of Rheology to Fluid Food Handling and Processing