TY  - BOOK
AU  - Bourne, Malcolm C.
TI  - Food texture and viscosity: concept and measurement 
T2  - Food science and technology
SN  - 0121190609
U1  - 664.07 21
PY  - 1982///
CY  - New York
PB  - Academic Press
KW  - Food texture
KW  - Viscosity
N1  - Includes bibliographical references and index
ER  -