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Application of rheology to food
science and food engineering |
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|
Mathematical modeling of food
process operations |
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On-line rheological techniques |
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Rheology of biomaterials |
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Dough rheology |
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Rheology of dairy products |
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Characterization of material structure and
texture; relationship to rheological properties |
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Effect of glass transition on product texture |
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Extrusion; role of rheology in the extrusion
process |
