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Food Texture and Viscosity: Concept and Measurement

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Food Texture and Viscosity: Concept and Measurement - Bourne, Malcolm
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Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition , includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30% new material, including two new chapters on physics and ...

Food Texture and Viscosity: Concept and Measurement 2002, Academic Press, San Diego, CA

ISBN-13: 9780121190620

2nd edition

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