Bourne, Malcolm C. <br/><br/>
Food texture and viscosity: concept and measurement / 
Bourne, Malcolm C. 
 - 2nd ed 
 - New York :  Academic press,  2002. 
 - xvii, 427p.; 24cm. 
 - Food science and technology international series .
<br/><br/>Includes bibliographical references 
<br/><br/><label>ISBN: </label>121190625 
<br/><br/><label>Dewey Class. No.: </label>664.117 BOU