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Journal of texture studies [electronic resource].

Publication details: [Oxford] : Blackwell Pub.

In: Academic Source Complete Ipswich, MA : EBSCO Publishing, 1999-

Online resources:

Full text available: Oct 2004-. (Due to publisher restrictions, the most recent 12 months are not available.). Available on EBSCOhost.

Availability: Not available: Taylor's Library-TU: e-journal (1).

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Modifying food texture: volume 2: sensory analysis, consumer requirements and preferences / Jianshe Chen, Andrew Rosenthal. by

Availability: Items available for loan: Taylor's Library-TU (1)Call number: 664.07 MOD 2015.

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Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen. by

Series: Arts and traditions of the tableLanguage: English Original language: Danish Publisher: New York : Columbia University Press, [2017]

Other title:

Mouth feel

Online resources:

An electronic book accessible through the World Wide Web; click to view

Availability: Not available: Taylor's Library-TU: e-book (1).

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Rheology and Fracture Mechanics of Foods [electronic resource]. by

Vliet, Ton van

Publication details: CRC Press, 2013

Online resources:

An electronic book accessible through the World Wide Web; click to view

Availability: Not available: Taylor's Library-TU: e-book (1).

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Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne. by

Series: Food science and technology international series

Edition: 2nd ed.

Publication details: San Diego : Academic Press, c2002

Online resources:

An electronic book accessible through the World Wide Web; click to view

Availability: Not available: Taylor's Library-TU: e-book (1).

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Handbook of food analytical chemistry : pigments, colorants, flavors, texture, and bioactive food components / edited By Ronald E. Wrolstad ... [et al.]. by

Wrolstad, Ronald E, 1939-

Publication details: Hoboken, N.J. : J. Wiley, c2005

Availability: Items available for loan: Taylor's Library-TU (1)Call number: 664.07 HAN.

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Food presentation for the professional / David A. Mizer ... [et al.]. by

Mizer, David A

Edition: 3rd ed.

Publication details: New York : John Wiley, 2000

Availability: Items available for loan: Taylor's Library-TU (1)Call number: 641.57 FOO.

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Quality control in food technology [videorecording]. by

Publication details: Bendigo, Vic. : VEA, 2008

Availability: Items available for loan: Taylor's Library-TU (1)Call number: 664.07 QUA 2008.

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Your search returned 8 results.