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Food Texture and Viscosity

Auteur: Bourne, Malcolm (Cornell University, Food Science and Technology, Geneva, New York, U.S.A.)
Editeur: Elsevier Science Publishing Co Inc
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.
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ISBN / EAN 9780121190620
Auteur Bourne, Malcolm (Cornell University, Food Science and Technology, Geneva, New York, U.S.A.)
Editeur Elsevier Science Publishing Co Inc