Rheology and Texture in Food Quality

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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.

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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 https://informaticsjournals.co.in/index.php/ijnd/article/view/12625

Issue

Volume 17, Issue 3, March 1980

Section

Book Review

License

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Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

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