Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne.

By: Contributor(s): Material type: TextTextSeries: Food science and technology international seriesPublication details: San Diego : Academic Press, c2002.Edition: 2nd edDescription: xvii, 427 p. : ill. (some col.)Subject(s): Genre/Form: DDC classification:
  • 664/.117 22
LOC classification:
  • TX531 .B685 2002eb
Online resources:
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Includes bibliographical references (p. [381]-413) and index.

Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

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