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Food texture and viscosity : concept and measurement /

Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, 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 m...

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Detalles Bibliográficos
Clasificación:	Libro Electrónico
Autor principal:	Bourne, Malcolm C.
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	San Diego : Academic Press, ©2002.
Edición:	2nd ed.
Colección:	Food science and technology international series.
Temas:	Food texture. Viscosity. Food > Analysis. Aliments > Texture. Viscosité. Aliments > Analyse. viscosity. TECHNOLOGY & ENGINEERING > Food Science. Food > Analysis Food texture Viscosity Análise de alimentos. Qualidade dos alimentos. dissertations. Academic theses Academic theses. Thèses et écrits académiques.
Acceso en línea:	Texto completo