Food Texture and Viscosity
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Drawing together literature from a variety of fields, this work includes a brief history of food texture and viscosity 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 measurements, and more.
| Autor: | Bourne, Malcolm (Cornell University, Food Science and Technology, Geneva, New York, U.S.A.) |
| Nakladatel: | Elsevier Science Publishing Co Inc |
| ISBN: | 9780121190620 |
| Rok vydání: | 2002 |
| Jazyk : | Angličtina |
| Vazba: | Hardback |
| Počet stran: | 416 |
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