Texture in food /

Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributor...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	McKenna, B. M., Kilcast, David
Format:	eBook
Language:	English
Published:	Cambridge : Boca Raton : [Veendam] : Woodhead Pub. ; CRC Press ; AVEBE, 2003-2004.
Series:	Woodhead Publishing in food science and technology.
Subjects:	Food texture. Food > Analysis. Food Analysis Aliments > Texture. Aliments > Analyse. Food > Analysis Food texture Lebensmittel Texturanalyse Electronic books.
Online Access:	Connect to the full text of this electronic book