Bourne, Malcolm C. <br/><br/>
Food texture and viscosity  concept and measurement 
by Malcolm C. Bourne 
 - New York  Academic Press  c1982 
 - xii, 325 p.  ill.  24 cm. 
 - Food science and technology .
<br/><br/> Includes index 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Viscosity<br/>Food--Analysis<br/>Food texture
<br/><br/><label>Dewey Class. No.: </label>664  / .07