Bourne, Malcolm C.

Food texture and viscosity : concept and measurement / by Malcolm C. Bourne. - New York : Academic Press, c1982 - xii, 325 p. : ill. ; 24 cm. - Food science and technology, a series of monographs .

Includes index.

Bibliography: p. 303-319.

0121190609


Food texture.
Viscosity.
Food--Analysis.

664.07 / BOU