Food Texture and Viscosity Concept and Measurement

By: Malcolm BourneMaterial type: Text

TextLanguage: English Series: Food Science and Technology International SeriesPublication details: Academic Press 2002 Edition: 2nd edISBN: 9780080491332Subject(s): Food texture.,Food--Analysis.,Viscosity | TECHNOLOGY & ENGINEERING / Food Science / GeneralDDC classification: 664/.117 LOC classification: TX531 .B685 2002ebOnline resources: Click here to access online

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Item type	Current library	Call number	Status	Date due	Barcode
E-Books	VJEC Central Library		Not for loan

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