Rheology of Fluid, Semisolid, and Solid Foods formatIsbn:Softcover - 9781489978813 2Schwächen

2Schwächen

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Rheology of Fluid, Semisolid, and Solid Foods formatIsbn:Softcover - 9781489978813 2SchwächenThis revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: A section on microstructure Discussion of the quantitative characterization of nanometer scale milk protein fibrils in terms of persistence and contour length. A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions Microrheology, including detailed descriptions of single particle and