Food Rheology – What to do before you press ‘start’
Mouthfeel… Spreadability… Appearance… Stability for shelf-life… Testing the structure of a food is essential to ensure the final product appeals to consumers. The results need to be reliable and food samples are sensitive.
Key rheological results can be thrown off by some easy slip-ups in sample handling or the test method itself. This live webinar reviews the critical steps before pressing ‘start’ on your rheometer:
Gain confidence in your sampling skills, test method, and rheological results from R&D to QC. Register now ›
Thermo Fisher Scientific