Bourne, Malcolm C. <br/><br/>
Food texture and viscosity :  concept and measurement / 
by Malcolm C. Bourne 
 - New York :  Academic Press,  1982 
 - xii, 325 p. :  ill. ;  24 cm. 
 - Food science and technology .
<br/><br/> Includes index 
<br/><br/>Bibliography : p. 303-319 
<br/><br/><label>ISBN: </label>0121190609 
<br/><br/><label>LCCN: </label>82-6711 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food texture<br/>Viscosity<br/>Food--Analysis