Sundaram Gunasekaran, M. Mehmet Ak

Cheese Rheology and Texture (eBook, PDF)

• Format: PDF

Produktbeschreibung

Because prepared foods, which often contain cheese, are regularly subjected to heating before consumption, the texture and flow behavior of cheese is an important consideration for food processors. Cheese Rheology and Texture brings together the essential information on cheese properties with a focus on techniques. This reference will help professionals in the dairy industry and in academia choose the proper technique to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 456
• Erscheinungstermin: 23. Dezember 2002
• Englisch
• ISBN-13: 9781420031942
• Artikelnr.: 53294231

Autorenporträt

M. Mehmet Ak, Sundaram Gunasekaran