Rheology and Texture in Food Quality
Jump To References Section
Authors
-
Usha Chandrasekhar
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.Downloads
Download data is not yet available.
Downloads
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 https://informaticsjournals.co.in/index.php/ijnd/article/view/12625
Issue
Section
Book Review
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
