Skip to content
Toggle navigation
SEAL
Language
English
Malay
中文(简体)
தமிழ்
اللغة العربية
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Accession No
Control No
Find
Advanced
Food texture and viscosity :
Preview
Cite this
Export Record
Export to RefWorks
Export to EndNoteWeb
Export to EndNote
Export to MARC
Export to MARCXML
Food texture and viscosity : concept and measurement
Main Author:
Bourne, Malcolm C.
(Author)
Published:
San Diego:
Academic Press,
2002
Subjects:
Food --
>
Analysis
Food texture
Viscosity
Holdings
Description
Preview
Similar Items
Staff View
Similar Items
Texture in food edited by Brian M. McKenna, David Kilcast.
Published: (2003)
Food structure : its creation and evaluation edited by J.M.V. Blanshard, J.R. Mitchell.
Published: (1988)
Textural characteristics of world foods edited by Katsuyoshi Nishinari.
Published: (2020)
Crystallization in foods. Richard W. Hartel.
by: Hartel, 1951-
Published: (2001)
Functionalizing carbohydrates for food applications : texturizing and bioactive/flavor delivery systems Milda E. Embuscado.
Published: (2014)
×
Loading...
