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Rheology of Ice Cream

by Rheology of Ice Cream

$39.78

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Description

The book titled "Rheology of Ice Cream" is organized into four chapters: ice cream manufacturing technology, rheology of ice cream, stability and rheological properties of ice creams produced with dairy by-products, and rheology of commercial and model ice creams. Chapter 2 comprises the following subchapters: rheological classification, fluid and semi-solid foods, Newtonian fluids, non-Newtonian fluids, time-independent flow of non-Newtonian fluids, time-dependent fluid flows, plastic fluid flow, viscoelasticity, viscoelastic characterization of materials, stress relaxation, creep measurement, and ice-cream mix rheology.

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Product Details

  • LAP Lambert Academic Publ Brand
  • Jan 24, 2024 Pub Date:
  • 6207460650 ISBN-10:
  • 9786207460656 ISBN-13:
  • English Language
  • 9 in * 0.16 in * 6 in Dimensions:
  • 0 lb Weight: