Food properties handbook / edited by M. Shafiur Rahman.
Material type: TextPublication details: Boca Raton : CRC Press, ©2009.Edition: 2nd edDescription: xvi, 861 p. : illustrations. 26 cmISBN:- 9780849350054
- 664 22 FOO
- TX541 .R37 2009eb
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|---|
Books | Central Library, SUST General Stacks | Non-fiction | 664 FOO (Browse shelf(Opens below)) | 1 | Available | 0070581 | |
Books | Central Library, SUST General Stacks | Non-fiction | 664 FOO (Browse shelf(Opens below)) | 2 | Available | 0070582 |
Previous ed. has main entry under Rahman, Shafiur.
Academic
Includes bibliographical references and index.
Front cover; Contents; Preface; Acknowledgments; Editor; Contributors; Chapter 1. Food Properties: An Overview; Chapter 2. Water Activity Measurement Methods of Foods; Chapter 3. Data and Models of Water Activity. I: Solutions and Liquid Foods; Chapter 4. Data and Models of Water Activity. II: Solid Foods; Chapter 5. Freezing Point: Measurement, Data, and Prediction; Chapter 6. Prediction of Ice Content in Frozen Foods; Chapter 7. Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements; Chapter 8. Glass Transition Data and Models of Foods; Chapter 9. Gelatinization of Starch.
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