Food texture and viscosity: Concept and measurement

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Material type: Text

TextPublication details: New York Academic press 2002Description: 379ISBN:

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	KAUAET Reference1	Reference	664 BOU/FO (Browse shelf(Opens below))	Available	25445

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Previous	660.284 26 KUD/AD Advanced Drying Technologies	664. GUT/FO Food Science and Food Biotechnology	664 BHA/HA Handbook of food processing technology, Vol.III: Engineering and environmental aspects	664 BOU/FO Food texture and viscosity: Concept and measurement	664 CHO/EM Emerging Technologies for food quality and food safety evaluatuon	664 CHR/SO Sustainable Food Production: Selected entries from the Encyclopedia of Sustainability Science and Technology- volume -1	664 CHR/SU Sustainable Food Production: Selected entries from the Encyclopedia of Sustainability Science and Technology- volume -2	Next

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