000			02200cam a2200385 i 4500
001			17800746
003			OSt
005			20220525122840.0
008			130703s2014 enka b 001 0 eng
010			_a 2013022910
020			_a9780470672426 (hardback)
040			_aDLC _beng _cKsTU _erda _dDLC
042			_apcc
050	0	0	_aTX546 _b.foo 2014
082	0	0	_a664/.072 _223
084			_aTEC012000 _2bisacsh
245	0	0	_aFood texture design and optimization / _cedited by Yadunandan Dar, Ingredion Incorporated, Mogi Guac̦u, Sāo Paulo, Brasil, Joseph Light, Ingredion Incorporated, Bridgewater, New Jersey, USA
250			_aFirst edition.
260			_aChichester, West Sussex : _bWiley-Blackwell, _c[2014]
300			_axi, 452 pages illustrations ; _c26 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
490	0		_aInstitute of food technologists series
504			_aIncludes bibliographical references and index.
520			_a"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"-- _cProvided by publisher.
650		0	_aFood texture.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh
700	1		_aDar, Yadunandan.
700	1		_aLight, Joseph.
776	0	8	_iOnline version: _tFood texture design and optimization _bFirst edition. _dChichester, West Sussex : Wiley-Blackwell, [2014] _z9781118765999 _w(DLC) 2013027382
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c199 _d199