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Food texture and viscosity : concept and measurement /
Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on t...
| Call Number: | Libro Electrónico |
|---|---|
| Main Author: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
[Place of publication not identified] :
Academic Press,
1982.
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| Series: | Food science and technology (Academic Press)
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| Subjects: | |
| Online Access: | Texto completo |