Bourne, Malcolm C. <br/><br/>
Food texture and viscosity :  concept and measurement / 
Malcolm C. Bourne 
 - New York :  Academic Press,  1982. 
 - xii,325 p. :  ill. ;  24 cm. 
 - Food science and technology .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0121190609 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food texture.<br/>Viscosity.
<br/><br/><label>Dewey Class. No.: </label>664.07