No Inv.: 2697/P/Perp/85/1c
No Inv.: 3493/Perp/86/1c
No Inv.: 352/PN/Perp/88/1c~321-322/BD/Perp/86/2c
No Inv.: 920-921/BD/Perp/86/2c
No Inv.: 5859/Perp/86/1c
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex …
No Inv.: 860-861/BD/Perp/86/2c
No Inv.: 2014-2015/BD/Perp/87/2c
No Inv.: 962-963/BD/Perp/86/2c~548/BLN/Perp/91/1c~2537/Perp/89/1c~13684/01/1c
No Inv.: 1768-1769/BD/Perp/87/2c