Food texture and viscosity: concept and measurement / Bourne, Malcolm C.

By: Bourne, Malcolm CMaterial type: Text

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

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Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Date due	Barcode	Item holds
Textbooks	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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