Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne.

Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture m...

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Bibliographic Details

Online Access:	Full Text (via Knovel)
Main Author:	Bourne, Malcolm C.
Format:	Electronic eBook
Language:	English
Published:	San Diego : Academic Press, ©2002.
Edition:	2nd ed.
Series:	Food science and technology international series.
Subjects:	Food texture. Viscosity. Food > Analysis.