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200 00$aFood texture design and optimization /$fedited by Yadunandan Dar and Joseph Light
205   $aFirst edition.
210  1$aWest Sussex, England :$cJohn Wiley & Sons,$d2014.
210  4$d©2014
215   $a1 online resource (667 pages) $cillustrations
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300   $aBibliographic Level Mode of Issuance: Monograph
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320   $aIncludes bibliographical references and index.
330   $a"Due to the many problems that need to be solved to optimize food texture,the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture.  The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"--$cProvided by publisher.
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