10. Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods

  1. Ian T. Norton,
  2. Fotios Spyropoulos and
  3. Philip Cox
  1. Ian T. Norton2,
  2. Abigail B. Norton1,
  3. Fotios Spyropoulos2,
  4. Benjamin J. D. Le Révérend2 and
  5. Philip Cox2

Published Online: 1 DEC 2010

DOI: 10.1002/9781444391060.ch10

Practical Food Rheology: An Interpretive Approach

Practical Food Rheology: An Interpretive Approach

How to Cite

Norton, I. T., Norton, A. B., Spyropoulos, F., Révérend, B. J. D. L. and Cox, P. (2011) Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods, in Practical Food Rheology: An Interpretive Approach (eds I. T. Norton, F. Spyropoulos and P. Cox), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444391060.ch10

Editor Information

  1. School of Chemical Engineering, College of Engineering & Physical Sciences, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK

Author Information

  1. 1

    Ingram Building, School of Physical Sciences, University of Kent, Canterbury, CT2 7NH, UK

  2. 2

    School of Chemical Engineering, College of Engineering & Physical Sciences, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK

Publication History

  1. Published Online: 1 DEC 2010
  2. Published Print: 14 JAN 2011

ISBN Information

Print ISBN: 9781405199780

Online ISBN: 9781444391060

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