Click Here to Download: https://ouo.io/5Y4vdZt Food Texture and Viscosity: Concept and Measurement By: Bourne, Malcolm Publisher: Academic Press Print ISBN: 9780121190620, 0121190625 eText ISBN: 9780121190620, 9780080491332, 0080491332 Edition: 2nd Pages: 416 Format: PDF Available from $ 150.00 USD SKU 9780121190620 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 measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers. * Completely revised with approximately 30% new material * Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments * Provides a list of suppliers of texture-measuring equipment * Features two-color illustrations and text throughout * Written by an award-winning author Additional ISBNs 9780121190620, 9781493300167, 0121190625, 1493300164
