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Australian Book Retailer of the Year 2021
Ioana Stanciu
The book entitled "Enhancing Nano Additive Oils: Rheological & Tribological Optimization" is structured into 4 chapters: Study of vegetable lubricants used as additives, rheological behavior of lubricants based on soybean…
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The book entitled " Rheology of cheese products" is structured in 5 chapter: rheological properties and microstructure of cheddar cheese made with different fat contents, rheological evaluation of Mozzarella cheese…
"The book "Rheology of Eggs" is structured into 4 chapters. Among these, the book provides information on Egg-speriments: Stretch, Crack, and Spin; Rheological and Flow Behaviour of Yolk, Albumen, and…
Dive into the comprehensive exploration of sugar rheology with this insightful book, structured into four meticulously crafted chapters. From delving into sugar manufacturing technology to unraveling mathematical models predicting rheological…
The book, titled 'Rheology of Fruit and Vegetable Extracts, ' is divided into four chapters: technologies for the preservation and industrialization of vegetables and fruits, the rheology of star fruit…
The book entitled "Rheology of beer" is structured in 4 chapters: brewing technology, comparation of rheological properties of hopped wort and malt wort, rheological and microbiological characteristics of hops and…
The book entitled "Rheology of Glass" is structured into three chapters: soft glassy rheology, rheology of hard glassy materials, and rheology of deformation of glass under extreme conditions. Chapter 1…
The book entitled "Rheology of Drilling Fluids" is structured into five chapters: introducing a rheology model for non-Newtonian drilling fluids, rheological considerations for drilling and enhanced oil recovery fluids, rheological…
The book "Rheology of Linseed, Hemp, and Cotton Oils" is structured into six chapters: general characterization of flax, hemp, and cotton; primary processing of these plants; technology for obtaining their…
The book entitled "Chemical Thermodynamics and Kinetics" is structured into two chapters. Thermodynamics deals with the macroscopic study of phenomena of any nature, involving the transfer of energy in the…
The book titled "Rheology of Flour Pasta" explores the technological process of making flour pasta and their rheological properties when made from wheat flour or other additives. The high nutritional…
The book entitled "Alcohol and Yeast Technology" is structured into 10 chapters: The technology of alcohol and yeast; Raw materials used in the manufacture of alcohol and yeast; Auxiliary materials…
The book entitled "Rheology of Cereal Products" is structured in three chapters: technologies in the milling and bakery products industry, determination of the rheological properties of dough during kneading, and…
The book titled "Rheology of Dairy Products" is organized into three chapters: the technology of milk and dairy products, rheology of dairy products, and rheological properties of selected dairy products…
Honey is a beekeeping product obtained through the transformation and processing of nectar by bees, which is then stored in the cells of the honeycombs to serve as food for…
The book titled "Rheology of Ice Cream" is organized into four chapters: ice cream manufacturing technology, rheology of ice cream, stability and rheological properties of ice creams produced with dairy…
The book entitled 'Rheology of Mayonnaise' is structured in three chapters. Chapter 1 focuses on mayonnaise-type food emulsions with increased biological value, covering the development of technology for obtaining such…
The book entitled "Rheological Analysis of Cultured Meat" is structured into three chapters: properties of cultured meat, scale-up economics for cultured meat, and application of texture analysis methods for the…
The book "Rheology of Yogurt" is divided into three chapters: "Rheological Characterization of Yogurt," "Estimating Rheological Properties of Yogurt Using Different Versions of the Freundlich Model and Design Matrices," and…
Starch is one of the most widely used functional and flexible food stabilizers, serving purposes in both thickening and gelling. Throughout history, humans have relied on starchy foods derived from…