Rheology of food materials - SlideServe
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Texture isn’t just a food property — it’s an experience. When Dr. Gabriela Saavedra studies how texture forms and feels, she’s connecting lab science to the everyday bite. Discover how rheology and extrusion science help create foods that feel right — and why that matters to consumers and producers alike. http://spr.ly/61867Mfb2 #FoodScience #Rheology #Innovation #FoodTexture #ThermoFisher #TFSCAD | Thermo Scientific
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