Rheology of food: An application specific approach
The aim of this webinar is to provide an introduction to the rheology of food. Topics such as flow behavior of foods, stability, consistency, and structural strength, as well as changing behaviors of food will be discussed. The focus will be on an application specific approach.
2020-06-25, 09:00 - 09:45 (CEST UTC+02:00)
培训师: Markus Nemeth