TY  - BOOK
AU  - Bourne, Malcolm C.
TI  - Food texture and viscosity: concept and measurement
T2  - Food science and technology international series
SN  - 121190625
U1  - 664.117 BOU 
PY  - 2002///
CY  - New York
PB  - Academic press
N1  - Includes bibliographical references
ER  -