1. 2) Muller HG, "An Introduction to Food Rheology", (1973), Heinemann, London, translated into Japanese by Matsumoto S, (1975), Ishiyaku Shuppan, Tokyo.
2. RECENT PROGRESS IN FOOD TEXTURE RESEARCH IN JAPAN
3. The Role of Rheology in Food Science
4. 5) Scott Blair GW, "Elementary Rheology" (1969), Academic Press, London.