02477nam 2200625 450 991020881710332120230803211310.01-5231-1018-X1-118-76599-01-118-76561-31-118-76612-1(CKB)4330000000003445(SSID)ssj0001179999(PQKBManifestationID)11794223(PQKBTitleCode)TC0001179999(PQKBWorkID)11187372(PQKB)10885679(OCoLC)875820508(MiAaPQ)EBC1662763(DLC) 2013027382(Au-PeEL)EBL1662763(CaPaEBR)ebr10856855(CaONFJC)MIL595195(EXLCZ)99433000000000344520140414h20142014 uy 0engurcnu||||||||txtccrFood texture design and optimization /edited by Yadunandan Dar and Joseph LightFirst edition.West Sussex, England :John Wiley & Sons,2014.©20141 online resource (667 pages) illustrationsIFT Press SeriesBibliographic Level Mode of Issuance: Monograph0-470-67242-0 1-306-63944-1 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.IFT Press series.Food textureFood texture.664/.072TEC012000bisacshLight JosephDar YadunandanMiAaPQMiAaPQMiAaPQBOOK9910208817103321Food texture design and optimization1985242UNINA