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Esplorate l'impatto dei sostituti dello zucchero sulla reologia dell'impasto di grano e approfondite la conoscenza delle soluzioni di saccarosio e di altre dispersioni. Con una miscela di teoria e applicazioni pratiche, questo libro tratta argomenti come l'estrazione dello zucchero dalle barbabietole, le tecniche di cristallizzazione, le misure reologiche e altro ancora.
Una risorsa indispensabile per i ricercatori e i professionisti che desiderano approfondire la conoscenza della reologia dello zucchero. .
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