TY  - BOOK
AU  - Dar,Yadunandan
AU  - Light,Joseph
TI  - Food texture design and optimization
T2  - Institute of food technologists series
SN  - 9780470672426 (hardback)
AV  - TX546 .foo 2014
U1  - 664/.072 23
PY  - 2014///]
CY  - Chichester, West Sussex
PB  - Wiley-Blackwell
KW  - Food texture
KW  - TECHNOLOGY & ENGINEERING / Food Science
KW  - bisacsh
N1  - Includes bibliographical references and index
N2  - "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"--
ER  -