This chapter contains an introduction to the rheology of foods and the topics covered in the book. The equation of continuity (conservation of mass) and the equation of motion (conservation of momentum) are introduced with the primary objective to point out the origins of those useful relationships and the assumptions made in deriving them.
CITATION STYLE
Rao, M. A. (2014). Introduction: Food rheology and structure. In Food Engineering Series (pp. 1–26). Springer. https://doi.org/10.1007/978-1-4614-9230-6_1
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