{"product_id":"rheology-of-ice-cream-von-ioana-stanciu","title":"Rheology of Ice Cream","description":"\u003cp\u003eThe 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 by-products, and rheology of commercial and model ice creams. Chapter 2 comprises the following subchapters: rheological classification, fluid and semi-solid foods, Newtonian fluids, non-Newtonian fluids, time-independent flow of non-Newtonian fluids, time-dependent fluid flows, plastic fluid flow, viscoelasticity, viscoelastic characterization of materials, stress relaxation, creep measurement, and ice-cream mix rheology.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9786207460656\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9786207460656","offer_id":47661839122757,"sku":"9786207460656","price":43.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/3db951e6-3617-467b-86d1-2631bee30940.jpg?v=1758689895","url":"https:\/\/shop.autorenwelt.de\/products\/rheology-of-ice-cream-von-ioana-stanciu","provider":"Autorenwelt Shop","version":"1.0","type":"link"}