Food Texture and Viscosity: Concept and Measurement

International Journal of Food Science & TechnologyVolume 38, Issue 7 p. 839-840 Food Texture and Viscosity: Concept and Measurement John Mitchell, John Mitchell Division of Food Sciences, University of Nottingham, Nottingham, UKSearch for more papers by this author John Mitchell, John Mitchell Division of Food Sciences, University of Nottingham, Nottingham, UKSearch for more papers by this author First published: 15 September 2003 https://doi.org/10.1046/j.1365-2621.2003.00667.xCitations: 12Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article.Citing Literature Volume38, Issue7October 2003Pages 839-840 RelatedInformation