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Food texture and viscosity : concept and measurement /

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Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on t...

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Bibliographic Details
Main Author: Bourne, Malcolm C. (Author)
Corporate Author: ScienceDirect (Online service)
Format: eBook
Language:English
Published: [Place of publication not identified] : Academic Press, 1982.
Series:Food science and technology (Academic Press)
Subjects:
Food texture.
Food > Analysis.
Viscosity.
Food Analysis
Food-Processing Industry
Viscosity
Aliments > Texture.
Aliments > Analyse.
Viscosité.
viscosity.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Analysis
Food texture
Viskosität
Lebensmittel
Textur
Aliments > Analyse sensorielle.
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Call Number: TX531 .F66 1982eb
 
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TX531 .F66 1982eb Available