Home » Phase/State Transitions in Foods (IFT Basic Symposium Series) by M. Anandha Rao
Phase/State Transitions in Foods (IFT Basic Symposium Series) M. Anandha Rao

Phase/State Transitions in Foods (IFT Basic Symposium Series)

M. Anandha Rao

Published May 1st 1998
ISBN : 9780824701796
Hardcover
408 pages
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 About the Book 

Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the mostMoreCovers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations.