Amazon cover image
Image from Amazon.com

Food texture and viscosity: concept and measurement

By: Bourne, MalcolmPublication details: Academic Press, c2002 Edition: 2nd edISBN: 0121190625Subject(s): Food processing | Food processing, food research, food technology | Food texture | Food analysisLOC classification: TX541Online resources: Click here
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Copy number Status Date due Barcode
EBOOK CAFRE Loughry Library ONLINE EBOOK (Browse shelf(Opens below)) 1 Available 71079-2001
Book - Standard loan CAFRE Loughry Library TX541 BOU (Browse shelf(Opens below)) 1 Available 153062

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.

There are no comments on this title.

to post a comment.

Powered by Koha