Food texture design and optimization /
Dar, Yadunandan
Food texture design and optimization / Yadundan Dar, John Wiley & Sons. - Hoboken : Wiley, 2014 - 464 p. : il. 25 cm.
Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization
978-0-470-67242-6
ALIMENTOS--TEXTURA
TEXTURA DE ALIMENTOS
TEXTURA DE ALIMENTOS BLANDOS
TEXTURA DE ALIMENTOS SÓLIDOS
664.072 / D25
Food texture design and optimization / Yadundan Dar, John Wiley & Sons. - Hoboken : Wiley, 2014 - 464 p. : il. 25 cm.
Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization
978-0-470-67242-6
ALIMENTOS--TEXTURA
TEXTURA DE ALIMENTOS
TEXTURA DE ALIMENTOS BLANDOS
TEXTURA DE ALIMENTOS SÓLIDOS
664.072 / D25