Food texture design and optimization / edited by Yadunandan Dar, Ingredion Incorporated, Mogi Guac̦u, Sāo Paulo, Brasil, Joseph Light, Ingredion Incorporated, Bridgewater, New Jersey, USA
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Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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KsTU Library General Stacks | TX546 .foo 2014 (Browse shelf(Opens below)) | 1 | Available | 111387 | |
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KsTU Library General Stacks | TX546 .foo 2014 (Browse shelf(Opens below)) | 2 | Available | 111388 | |
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KsTU Library Reference | TX546 .foo 2014 (Browse shelf(Opens below)) | 3 | Available | 100914 |
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TX 545 nie Food analysis laboratory manual / | TX 545 nie Food analysis laboratory manual / | TX 545 nie Food analysis laboratory manual / | TX546 .foo 2014 Food texture design and optimization / | TX546 .law 2010 Sensory evaluation of food : principles and practices / | TX546 .sto 2012 Sensory evaluation practices / | TX 551 mac McCance and Widdowson's; The composition of Foods |
Includes bibliographical references and index.
"Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"-- Provided by publisher.
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