Bourne, Malcolm C. <br/><br/>
Food texture and viscosity: concept and measurement 

 - 2nd ed. 
 - San Diego  Academic Press  2002 
 - xvii, 427 p. 
<br/><br/><label>ISBN: </label>121190625 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food analysis
<br/><br/><label>Dewey Class. No.: </label>664.07  / BOU