Food structure :  its creation and evaluation / 
[ed. by] M. V. Blanshard, R. Mitchell 
 - 504 páginas 
<br/><br/><label>ISBN: </label>0408029501 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alimentos texturizados<br/>Industria alimentaria<br/>Alimentos--Evaluación sensorial
<br/><br/><label>LC Class. No.: </label>TX531  / F64