TY  - GEN
AU  - Bourne,Malcom C.
TI  - Food texture and viscosity: Concept and measurement
SN  - 0-12-119062-5
U1  - 664.07 / B687f 
PY  - 2002///
CY  - New York
PB  - Academic Press
KW  - Alimentos
KW  - Textura
KW  - Análisis de alimentos
KW  - Tecnologia de los alimentos
N1  - 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
ER  -