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	1.	Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne. by Bourne, Malcolm C ebrary, Inc Series: Food science and technology international series Edition: 2nd ed. Material type: Text; Format: electronic available online ; Literary form: Not fiction Publication details: San Diego : Academic Press, c2002 Online resources: An electronic book accessible through the World Wide Web; click to view Availability: No items available. Save to lists Add to cart (remove)
	2.	Food texture design and optimization / edited by Yadunandan Dar and Joseph Light. by Light, Joseph [editor.] Dar, Yadunandan [editor.] Series: IFT Press series Material type: Text; Format: available online ; Literary form: Not fiction Publisher: West Sussex, England : John Wiley & Sons, 2014Copyright date: ©2014 Online resources: An electronic book accessible through the World Wide Web; click to view Availability: No items available. Save to lists Add to cart (remove)
	3.	Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrb�k ; translated and adapted by Mariela Johansen. by Mouritsen, Ole G [author.] Styrb�k, Klavs [editor.] Material type: Text; Format: available online ; Literary form: Not fiction Publisher: New York : Columbia University Press, 2017Copyright date: �2017 Online resources: An electronic book accessible through the World Wide Web; click to view Availability: No items available. Save to lists Add to cart (remove)

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