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Rheology and Texture in Food Quality


     

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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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  • Rheology and Texture in Food Quality

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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.