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Food Texture and Viscosity

Malcolm Bourne · ISBN 9780121190620
Food Texture and Viscosity | Zookal Textbooks | Zookal Textbooks
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Publisher Academic Press
Author(s) Malcolm Bourne
Subtitle Concept and Measurement
Edition 2
Published 14th March 2002
Related course codes

Concept and Measurement

Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30 per cent new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.
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