Rheology and fracture mechanics of foods. (2013)

• Record Type: Book
• Further Information: Note: Ton van Vliet.
• Other Names: Vliet, Ton van
• Contents: INTRODUCTION; Rheology and fracture mechanics in food science and technology; PHENOMENOLOGY; Basic Notions; Rheological quantities, types of deformation; Descriptive rheology; Yielding and fracture behaviour; EXPERIMENTAL EVALUATION; Introduction; Measuring methods; Measuring apparatus; RELATION BETWEEN STRUCTURE and MECHANICAL PROPERTIES; General aspects; Dispersions; Dilute dispersions; Macromolecular solutions; Gels; Filled gels; Solids; Foam / Sponge structures; Wet cellular materials
• Publisher Details: Place of publication not identified : CRC Press
• Publication Date: 2013
• Extent: 1 online resource, illustrations
• Subjects: 664.07; Food texture; Food -- Composition; Rheology
• Languages: English
• ISBNs: 9781439897973; 1439897972
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.