Rheological behavior across food materials
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Rheological behavior across food materials
Organized around food categories, this guide surveys rheological behavior in starch suspensions, dairy and meat products, fruits and vegetables, and packaging materials. It also includes associated nanoparticles and other related aspects, connecting the study of rheological properties with a range of materials encountered in food processing. The category-based scope makes the subject visible across both foods and packaging, rather than concentrating on a single product group.
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This book acts as a guide to learn about the various rheological behavior of the food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties in terms of the categories of various food.
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