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	1.		Food structure : its creation and evaluation [edited by] J.M.V. Blanshard, J.R. Mitchell by Blanshard, J. M. V Mitchell, J. R Publication details: London ; Boston Butterworths 1988 Availability: Items available for loan: Anna Centenary Library (1)Call number: 664.07 BLA.
	2.		Food texture : instrumental and sensory measurement edited by Howard R. Moskowitz by Moskowitz, Howard R Publication details: New York Marcel Dekker c1987 Availability: Items available for loan: Anna Centenary Library (1)Call number: 664.07 MOS.
	3.		Food texture : measurement and perception Andrew J. Rosenthal by Rosenthal, Andrew J Publication details: Gaithersburg, MD Aspen Publishers 1999 Availability: Items available for loan: Anna Centenary Library (1)Call number: 664.07 ROS.
	4.		Food texture and viscosity : concept and measurement Malcolm C. Bourne by Bourne, Malcolm C Edition: 2nd ed Publication details: Amsterdam ; Boston, MA Elsevier / Academic Press c2002 Availability: Items available for loan: Anna Centenary Library (1)Call number: 664.07 BOU.
	5.		Crystallization in foods Richard W. Hartel by Hartel, Richard W Publication details: Gaithersburg, Md Aspen Publishers 2001 Availability: Items available for loan: Anna Centenary Library (2)Call number: 664 HAR, ...
	6.		Feeding and the texture of food edited by J.F.V. Vincent and P.J. Lillford by Lillford, P Vincent, Julian F. V Publication details: Cambridge Cambridge University Press 1991 Availability: Items available for loan: Anna Centenary Library (1)Call number: 612.31 VIN.
	7.		Feeding and the texture of food J. F. V. Vincent and P. J. Lillford by Vincent, J. F. V Lillford, P. J Publication details: Cambridge [publisher not identified] 1991 Availability: Items available for loan: Anna Centenary Library (1)Call number: 591.53 VIN.

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