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Bourne, Malcolm C.

Food texture and viscosity : concept and measurement / Malcolm C. Bourne. - 2nd ed. - San Diego : Academic Press, 2002. - xvii, 427 p. : ill. (some col.) ; 26 cm. - Food science and technology international series .

Includes bibliographical references (p. [381]-413) and index.

ISBN: 0121190625 9780121190620

Subjects--Topical Terms:
Food texture.
Viscosity.
Food--Analysis.

LC Class. No.: TX531 / B685

Dewey Class. No.: 664.117 / B685