FOOD TEXTURE AND VISCOSITY: CONCEPT AND MEASUREMENT. 2nd ed. Malcolm C. Bourne. Academic Press, 525 B St., Suite 1900, San Diego, CA 92101-4495. ISBN 0-12-119062-5. 2002. 427 pp. No price given.

In his book, The New Science of Strong Materials, Professor J.E. Gordon remarks on the conflict between proponents of new ideas and “practical men.” I suspect from this new edition of Food Texture and Viscosity that Professor Bourne’s practical side prevailed in a conflict with his conceptual side. Unfort…

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