Food texture design and optimization / 
edited by Yadunandan Dar, Ingredion Incorporated,   Mogi Guac̦u, Sāo Paulo, Brasil, Joseph Light, Ingredion Incorporated, Bridgewater, New Jersey, USA 
 - First edition. 
 - Chichester, West Sussex :  Wiley-Blackwell,  [2014] 
 - xi, 452 pages illustrations ;  26 cm. 
 - Institute of food technologists series .
<br/><br/>Includes bibliographical references and index. 
<br/><br/> "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"-- 
<br/><br/><label>ISBN: </label>9780470672426 (hardback) 
<br/><br/><label>LCCN: </label>2013022910 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food texture.<br/>TECHNOLOGY & ENGINEERING / Food Science.
<br/><br/><label>LC Class. No.: </label>TX546  / .foo 2014 
<br/><br/><label>Dewey Class. No.: </label>664/.072