Food texture and viscosity: concept and measurement / Bourne, Malcolm C.
Material type:
TextLanguage: English Series: Food science and technology international seriesPublication details: New York : Academic press, 2002. Edition: 2nd edDescription: xvii, 427p.; 24cmISBN: 121190625DDC classification: 664.117 BOU
| Item type | Current library | Home library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
Textbooks
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Central Library, TU Textbook Section (Consult Shelf-Guide to locate the book) | Central Library, TU | 664.117 BOU (Browse shelf(Opens below)) | 1 | Checked out to Brijesh Srivastava (F18/39) | 24/06/2027 | 83734 |
Total holds: 0
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| 664.0922 ROB Food packaging : | 664.1 EAR Food product development / | 664.1 FOO Food product development / | 664.117 BOU Food texture and viscosity: concept and measurement / | 664.153 MIN Chocolate,Cocoa,and Cofectionery / | 664.153 MIN Chocolate, cocoa, and confectionery : | 664.153 MIN Chocolate, cocoa, and confectionery : |
Includes bibliographical references
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