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· 제목 : Cheese Rheology and Texture (Hardcover, 2 ed)
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781032287256
· 쪽수 : 502쪽
· 출판일 : 2025-02-04
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781032287256
· 쪽수 : 502쪽
· 출판일 : 2025-02-04
목차
1. Cheesemaking ? An Overview 2.?Fundamental Rheological Methods 3. Static Rheological Properties of Cheese 4. Linear Viscoelasticity of Cheese 5. Nonlinear Viscoelasticity of Cheese 6. Fracture Properties of Cheese 7. Cheese Melt and Flow Properties 8. Cheese Stretchability 9. Cheese Texture and Texture Measurement 10. THe Molecular and Structural Basis for Cheese Rheology and Texture
