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BOOK REVIEWS
Publication year - 1991
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.1745-4603.1991.tb00025.x
Subject(s) - rheology , polymer science , library science , engineering , materials science , computer science , composite material
Book reviews in this article: RHEOLOGY OF FOOD, PHARMACEUTICAL AND BIOLOGICAL MATERIALS WITH GENERAL RHEOLOGY. R. E. Carter, ed. MICROSTRUCTURAL PRINCIPLES OF FOOD PROCESSING AND ENGINEERING. J. M. Aguilera and D. W. Stanley, Elsevier Applied Science, 1990, 343 pp. $96.50. INTERACTIONS OF FOOD PROTEINS. N. Parris and R. Barford, eds. ACS Symposium Series 454, American Chemical Society, Washington, D.C., 1991, 294 pp. $59.95.