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Rheology -- Food

The following sources are recommended by a professor whose research specialty is food science and engineering.


Six Superlative Sources

· Barnes, H.A., Hutton, J.F., and Walters, K. 1989. An Introduction to Rheology, Elsevier Science.

· Carreau, P.J., De Kee, D., and Chhabra, R.P. 1997. Rheology of Polymeric Systems: Principles and Applications, Hanser.

· Ferry, J.D. 1980. Viscoelastic Properties of Polymers, John Wiley.

· Macosko, C.W. 1994. Rheology: Principles, Measurements, and Applications, VCH Publishers.

· Rao, M.A. 1999. Rheology of Fluid and Semisolid Foods: Principles and Applications, Kluwer Academic/Plenum Publishers.

· Steffe, J.F. 1996. Rheological Methods in Food Process Engineering, Freeman Press.

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"The Infography about Food Rheology"
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