TY  - BOOK
AU  - Bourne,Malcolm C.
TI  - Food texture and viscosity: Concept and measurement 
SN  - 0121190625
AV  - TX531 B68 2002
PY  - 2002///
CY  - San Diego, California
PB  - Academic
KW  - Viscosidad
KW  - Alimentos
KW  - Análisis
KW  - Alimentos texturizados
ER  -