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Explorez l'impact des substituts du sucre sur la rhéologie de la pâte de blé et acquérez une compréhension approfondie des solutions de saccharose et autres dispersions. Avec un mélange de théorie et d'applications pratiques, ce livre couvre des sujets tels que l'extraction du sucre de la betterave, les techniques de cristallisation, les mesures rhéologiques, et bien plus encore.
Une ressource indispensable pour les chercheurs et les professionnels qui cherchent à mieux comprendre la rhéologie du sucre. .
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