Food texture and viscosity : concept and measurement

• Main Author: Bourne, Malcolm C.
• Format: eBook
• Language: English
• Published: San Diego : Academic Press, ©2002.
• Edition: 2nd ed.
• Series: Food science and technology international series.
• Subjects: Food texture.; Viscosity.; Food > Analysis.; elektronické knihy; electronic books
• ISBN: 9780080491332; 0080491332; 9780121190620; 0121190625
• Physical Description: 1 online resource (xvii, 427 pages) : illustrations (some color)

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 m...