Food texture and viscosity : concept and measurement /

Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.

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Bibliographic Details
Main Author: Bourne, Malcolm C. (Author)
Corporate Author: ProQuest (Firm)
Format: Ebook
Language:English
Published: New York : Academic Press, [1982]
Series:Food science and technology.
Subjects:
Food texture.
Viscosity.
Food > Analysis.
Online Access:Click here to view this book
Description
Physical Description:1 online resource (xii, 325 pages) : illustrations.
Bibliography:Includes bibliographical references and index.
ISBN:032313923X
9780323139236
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Online

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