Food texture and viscosity : concept and measurement /
Bourne, Malcolm C.
Food texture and viscosity : concept and measurement / by Malcolm C. Bourne. - 2nd ed. - San Diego : Academic Press, 2002. - xvii, 427 p. : ill. (some col.) ; 25 cm. - Food science and technology international series .
Includes bibliographical references and index.
9780121190620
Food texture.
Viscosity.
Food--Analysis.
664.117 BOU
Food texture and viscosity : concept and measurement / by Malcolm C. Bourne. - 2nd ed. - San Diego : Academic Press, 2002. - xvii, 427 p. : ill. (some col.) ; 25 cm. - Food science and technology international series .
Includes bibliographical references and index.
9780121190620
Food texture.
Viscosity.
Food--Analysis.
664.117 BOU