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Practical Food Rheology

readers to access. Key features: * A uniquely practical approach to the often difficult science of food rheology * Includes chapters introducing;

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Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Editionpresents the latest advances in the;

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Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one;

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Rheology and Fracture Mechanics of Foods

of relevant aspects of rheology and fracture mechanics is essential. Focusing on basic principles, Rheology and Fracture Mechanics of Foods examines;

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Food Engineering Handbook

. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and;

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Food Processing & Engineering Topics

This book offers a combination of theoretical support, practical examples, process applications, and recent findings on diverse aspects;

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Rheology

introduces rheology as the method for solving many practical problems in materials science and engineering. This new edition has been updated to;

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Rheology

introduces rheology as the method of solving many practical problems in materials science and engineering. The book is practical and relevant for;

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Proceedings of the Iberian Meeting on Rheology IBEREO 2019

This book presents the proceedings of IBEREO 2019. This conference addresses the most recent trends in rheology with a special emphasis on;

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Proceedings of the Iberian Meeting on Rheology (IBEREO 2019)

This book presents the proceedings of IBEREO 2019. This conference addresses the most recent trends in rheology with a special emphasis on;

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Nonlinear Polymer Rheology - Macroscopic Phenomenology and Molecular Foundation

in nonlinear polymer rheology. The author connects the basic theoretical framework with practical polymer processing, which aids practicing scientists;

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Rheology

of book on rheology. Rheology: Concepts, Methods, and Applications,Second Editionis a tool for chemists and chemical engineers to solve many;

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Rheology of Dispersions

in many industrial applications, including emulsions, suspensions, foams, and geld. The control of their flow characteristics - rheology;

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Trends in Food Engineering

rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent;

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Trends in Food Engineering

rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent;

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Rheology

Rheology is the study of the flow of matter, primarily in the liquid state, but also as 'soft solids' or solids under flow conditions;

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Engineering and Food for the 21st Century

discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2;

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Engineering and Food for the 21st Century

discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2;

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Rheology Essentials of Cosmetic and Food Emulsions

product names or partial names (e.g. hand or face cream) that clearly indicate their use and properties. This practical manual provides a detailed;

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Food Engineering Handbook, Two Volume Set

basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical;

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Introduction to Polymer Rheology and Processing

An Introduction to Polymer Rheology and Processing is a practical desk reference providing an overview of operating principles, data;

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Food Emulsions

forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.;

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Rheology: An Historical Perspective

The science of rheology remains a mystery to most people, even to some scientists. Some respectable dictionaries have been quite cavalier;

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Rheology: An Historical Perspective

The science of rheology remains a mystery to most people, even to some scientists. Some respectable dictionaries have been quite cavalier;

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Rheology

would like to use rheology to overcome a particular problem, this pragmatic volume will prove invaluable to your research. Rheology: Principles;

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Soy Protein

rheology, texture and functionality of soy protein isolate-based potato puree; research advances on the relationships among the processing;

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Advanced Dietary Fibre Technology

Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state--of--the--art and;

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