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[null,"1.","Record Nr.",null,"UNINA9910828279603321"]
[null,null,"Titolo",null,"Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light"]
[null,null,"Pubbl/distr/stampa",null,"West Sussex, England : , : John Wiley & Sons, , 2014"]
[{"$nulls":4},"©2014"]
[null,null,"ISBN",null,"1-5231-1018-X"]
[{"$nulls":4},"1-118-76599-0"]
[{"$nulls":4},"1-118-76561-3"]
[{"$nulls":4},"1-118-76612-1"]
[null,null,"Edizione",null,"[First edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (667 pages) : illustrations"]
[null,null,"Collana",null,"IFT Press Series"]
[null,null,"Classificazione",null,"TEC012000"]
[null,null,"Disciplina",null,"664/.072"]
[null,null,"Soggetti",null,"Food texture"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,null,"Sommario/riassunto","\"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\"--"]