Bourne, Malcom C. <br/><br/>
Food texture and viscosity  Concept and measurement 

 - 2a. ed. 
 - 427 páginas 
<br/><br/>Texture, viscosity and food, Cap.1  Body-texture interactions, Cap.2  Physics and texture, Cap.3  Principles of objectives texture measurement, Cap.4  Practice of objective texture measurement, Cap.5  Viscosity measurement, Cap.6  Sensory methods of texture and viscosity measurement, Cap.7  Correlation between physical measurements and sensory assessments of texture and viscosity, Cap.8  Selection of a suitable test procedure, Cap.9 
<br/><br/><label>ISBN: </label>0-12-119062-5 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alimentos--Textura<br/>Análisis de alimentos<br/>Tecnologia de los alimentos
<br/><br/><label>Dewey Class. No.: </label>664.07 / B687f