TY  - BOOK
AU  - Bourne,Malcolm C.
TI  - Food texture and viscosity: concept and measurement 
SN  - 0121190609
PY  - 1982///
CY  - New York
PB  - Academic Press
KW  - Food texture
KW  - Viscosity
KW  - Food
KW  - Analysis
N1  - Includes index; Bibliography : p. 303-319
ER  -