原版《rheological methods in food process engineering》

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The overall goal of the text is to prsent the information needed to answer three questions when facing problems in food rheology:1.what properties should be measured? 2.what type and degree of deformation should be induced in the measurement? 3.how should experimental data be analyzed to generate practical information? Altough the main focus of the bood is food, scientists and engineers in other fields will find the work a convenient reference for standard rheological methods and typical data.



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