Food texture and viscosity : concept and measurement / Malcolm C. Bourne.

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Material type: Text

TextSeries: Food science and technology international seriesSan Diego : Academic Press, c2002Edition: 2nd edDescription: xvii, 427 pages : illustrations (some coloured)ISBN:

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Item type	Current library	Home library	Call number	Copy number	Status	Date due	Barcode
Books	Chinhoyi University of Technology Libraries	Chinhoyi University of Technology Libraries	TX 531 BOU (Browse shelf(Opens below))	c.022341	Available		BK0016932

Includes index.

Includes bibliographical references (p. [381]-413) and index.

Bibliography: p. 303-319.

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