BOURNE (Malcolm C). <br/><br/>
Food texture and viscosity: concept and measurement. 

 - 2 
 - New York  Academic Press  2002 
 - xiv,427  HB 
<br/><br/><label>ISBN: </label>9780121190620 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Analysis
<br/><br/><label>Dewey Class. No.: </label>664.07 BOUM