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Food Texture and Viscosity

By: U.S.A.) Bourne New York Geneva Food Science and Technology Malcolm (Cornell University (Author)

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Ksh 22,500.00

Format: Hardback or Cased Book

ISBN-13: 9780121190620

Publisher: Elsevier Science Publishing Co Inc

Publication Date: Mar 25th, 2002

Weight: 1212 grams

Dimension: 25.80 x 20.70 x 3.50 cms

Category: Food & beverage technology

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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.

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