Oral processing and bolus properties drive the dynamics of...

Food Research International 2014 / 08 Vol. 62

Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

Panouillé, M., Saint-Eve, A., Déléris, I., Le Bleis, F., Souchon, I.
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Volume:
62
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.02.031
Date:
August, 2014
File:
PDF, 1.02 MB
english, 2014
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