TY  - BOOK
AU  - Bourne, Malcolm C.,
TI  - Food texture and viscosity: Concept and measurement 
T2  - Food science and technology
SN  - 0121190609
AV  - TX531 B68
PY  - 1982///
CY  - New York
PB  - Academic
KW  - Viscosidad
KW  - Alimentos
KW  - Análisis
KW  - Alimentos texturizados
ER  -