Food Texture and Viscosity

✍ Scribed by Malcolm C. Bourne (Auth.)

Publisher: Elsevier Inc, Academic Press
Year: 1982
Tongue: English
Leaves: 332
Series: Notes and reports in computer science and applied mathematics
Edition: First
Category: Library

No coin nor oath required. For personal study only.

✦ Table of Contents

Content:
FOOD SCIENCE AND TECHNOLOGY: A SERIES OF MONOGRAPHS, Page ii
Front Matter, Page iii
Copyright, Page iv
Dedication, Page v
Preface, Pages xi-xii
CHAPTER 1 - Texture, Viscosity, and Food, Pages 1-23
CHAPTER 2 - Body–Texture Interactions, Pages 24-43
CHAPTER 3 - Principles of Objective Texture Measurement, Pages 44-117
CHAPTER 4 - Practice of Objective Texture Measurement, Pages 118-198
CHAPTER 5 - Viscosity and Consistency, Pages 199-246
CHAPTER 6 - Sensory Methods of Texture and Viscosity Measurement, Pages 247-279
CHAPTER 7 - Selection of a Suitable Test Procedure, Pages 280-293
APPENDIX - Suppliers of Texture and Viscosity Measuring Instruments, Pages 294-302
References, Pages 303-319
Index, Pages 321-325
FOOD SCIENCE AND TECHNOLOGY: A SERIES OF MONOGRAPHS, Pages ibc1-ibc2

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