TY  - BOOK
AU  -  Bourne, Malcolm C.
TI  - Food texture and viscosity :  concept and measurement
SN  - 0121190625
U1  - 664.07 
PY  - 2002///
CY  - San Diego 
PB  - Academic Press
KW  - Viscosity
KW  - Food Technology
KW  - Food-Analysis
KW  - Food texture
ER  -