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BOOK REVIEWS
Publication year - 1986
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1986.tb00564.x
Subject(s) - food science , rheology , polymer science , extrusion , extrusion cooking , mathematics , chemistry , materials science , composite material , starch
Advances in Food Rheology Developments in Food Preservation ‐ 3, S. Thorne Encyclopedia of Emulsion Techology. Vol. 1. Basic Theory, P. Becher Food Science 4th ed. N.N. Potter Lebensmitteltechnik (Food Technology)(In German) H. Tscheuschner Pasta and Extrusion Cooked Foods. Ch. Mercier and C. Cantarelli (eds.) Rheology of Wheat Products. H. Faridi Texture, Rheology and Structure in Food Processing. A Case Study on Dehydrated Potato Products F. Escher.