Title : Advances in Food Rheology and Its Applications-Chapter 17: Rheology and Texture of Basil Seed Gum
Seyed Mohammad Ali Razavi (نویسنده اصلی), Sara Naji Tabassi (نویسنده اصلی),
Book type: تالیف
Publish No: اول
Publishe Date: 2016-09-13
Publisher: Woodhead Publishing, Elsevier
Abstract:
This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance
Keywords:
Food; Rheology; Viscoelasticity; Thixotropy; Applications, Food; Rheology; Viscoelasticity; Thixotropy; Applications
Food; Rheology; Viscoelasticity; Thixotropy; Applications, Food; Rheology; Viscoelasticity; Thixotropy; Applications
