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Food texture and viscosity : concept and measurement /

Bourne, Malcolm C.

Food texture and viscosity : concept and measurement / Malcolm C. Bourne - 2nd ed. - San Diego : Academic, 2002 - xvii, 427 p. : ill. ; 25 cm. - Food science and technology international series .

ISBN: 0121190625 RM361.60

Subjects--Topical Terms:
Food texture
Viscosity
Food--Analysis

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Food texture and viscosity : concept and measurement /

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