Bourne, M. C. (2002). Food texture and viscosity concept and measurement (Segunda edición.). Academic Press.
Chicago-čujuhus (17. p.)Bourne, Malcolm C. Food Texture and Viscosity Concept and Measurement. Segunda edición. San Diego, California, USA: Academic Press, 2002.
MLA-čujuhus (9. p.)Bourne, Malcolm C. Food Texture and Viscosity Concept and Measurement. Segunda edición. Academic Press, 2002.
Muitte dárkkistit čujuhemiid riektatvuođa, ovdal go geavahat daid iežat deavsttas.