Bourne, Malcolm C. <br/><br/>
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 .
<br/><br/><label>ISBN: </label>0121190625  RM361.60 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food texture<br/>Viscosity<br/>Food--Analysis