Food texture and Viscosity, 2nd

Food texture and Viscosity, 2nd Malcolm Bourne Additional Author mixed material bibliography London ACADEMIC PRESS 2002 en English 416 pages ; 7.5 x 1.05 x 9.75 inches 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.rnrnThis revised edition contains approximately 30% 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.rn - 612.3 0121190625 UNRIYO LIBRARY PERPUSTAKAAN UNIVERSITAS RESPATI YOGYAKARTA (UNRIYO) 612.3 MAL f 2665PR2-1 Perpustakaan Kampus 2 - Jln. Raya Tajem Km 1,5 Maguwoharjo, Sleman, Yogyakarta. 612.3 MAL f C1 Food_texture_and_Viscosity%252C_2nd.jpg.jpg 6803 2023-09-15 14:17:03 2023-09-15 14:17:03 machine generated