1. Food texture : instrumental and sensory measurement /: instrumental and sensory measurement. (2017) Other Names: Moskowitz, Howard R Record Type: Book Extent: 1 online resource (352 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Modifying food texture. Novel ingredients and processing techniques / Volume 1, (2015) Editors: Chen, Jianshe, 1961-; Rosenthal, Andrew J Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Modifying food texture. Sensory analysis, consumer requirements and preferences / Volume 2, (2015) Editors: Chen, Jianshe, 1961-; Rosenthal, Andrew J Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Rheology and fracture mechanics of foods. (2013) Other Names: Vliet, Ton van Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Textural characteristics of world foods. (2019) Editors: Nishinari, Katsuyoshi Record Type: Book Extent: 1 online resource (424 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Texture over taste. (2023) Authors: Weissman, Joshua Record Type: Book Extent: 1 online resource (264 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗