Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.

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Material type: Text

TextSeries: Food science and technology international seriesPublication details: San Diego : Academic Press, 2002.Edition: 2nd edDescription: xvii, 427 p. : ill. (some col.) ; 25 cmISBN:

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Item type	Current library	Call number	Status	Date due	Barcode
Books	College of Community Science Library	664.117 BOU (Browse shelf(Opens below))	Available		5257

Includes bibliographical references and index.

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