Food rheology: Scientific development and importance to the food industry

Published in

Title: Advances in Food Rheology and Its Applications
Publisher: Elsevier

SLU Authors

• Basu, Santanu

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1016/B978-0-12-823983-4.00008-X
• ISBN: 978-0-12-823983-4
• eISBN: 978-0-12-823984-1

Permanent link to this page (URI)

https://res.slu.se/id/publ/129711