Food texture and viscosity concept and measurement /

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Bibliographic Details
Main Author:	Bourne, Malcolm C.
Corporate Author:	ebrary, Inc
Format:	Electronic eBook
Language:	English
Published:	San Diego : Academic Press, c2002.
Edition:	2nd ed.
Series:	Food science and technology international series.
Subjects:	Food texture. Viscosity. Food > Analysis. Electronic books.
Online Access:	An electronic book accessible through the World Wide Web; click to view
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