Rheology and Texture in Food Quality

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Abstract

This book ' Rheology and Texture in Food Quality' by Deman, Voisey, Rasper and Stanley is a distinctive addition studies on food texture and principles of rheology. It consists of 19 chapters, fully concentrated on food texture and its measurement.

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Published

1980-03-01

How to Cite

Chandrasekhar, U. (1980). Rheology and Texture in Food Quality. The Indian Journal of Nutrition and Dietetics, 17(3), 107–108. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/12625

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Book Review

 

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