Practical Food Rheology
Norton, Ian T. / Spyropoulos, Fotios / Cox, Philip
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel.
This book doesn't overwhelm the reader with complex mathematical equations but takes a simple and practically...