000			02313nam a2200385 i 4500
005			20250919002745.0
008			150317s2014 enka bi 001 0 eng
020			_a9780470672426 (hardback) _cRM753.81
020			_a0470672420 (hardback)
039		9	_a201506100836 _blan _c201506041034 _dlan _c201505280939 _dhamudah _y03-17-2015 _zhamudah
040			_aDLC _beng _erda _cDLC _dYDX _dBTCTA _dYDXCP _dUKMGB _dCUD _dOCLCF _dUKM _erda
090			_aTX546.F665
090			_aTX546 _b.F665
245	0	0	_aFood texture design and optimization / _cedited by Yadunandan Lal Dar, Ingredion Incorporated, Mogi Guacu, Sao Paulo, Brasil, Joseph Light, Ingredion Incorporated, Bridgewater, New Jersey, USA.
264		1	_aChichester, West Sussex : _bWiley-Blackwell, _c[2014].
300			_axi, 452 pages illustrations ; _c26 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
490	1		_aIFT Press series.
504			_aIncludes bibliographical references and index.
520			_a'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'-- _cProvided by publisher.
650		0	_aFood texture.
700	1		_aDar, Yadunandan Lal _eeditor.
700	1		_aLight, Joseph _eeditor.
830		0	_aIFT Press series.
907			_a.b16096125 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTX546.F665
914			_avtls003581104
990			_arab
991			_aFakulti Sains dan Teknologi
998			_at _b2015-04-03 _cm _da _feng _genk _y0 _z.b16096125
999			_c588681 _d588681