Texture changes in bolus to the “point of swallow” -...

Procedia Food Science 2011 Vol. 1

Texture changes in bolus to the “point of swallow” - fracture toughness and back extrusion to test start and end points

James, Bryony, Young, Ashley, Smith, Bronwen, Kim, Esther, Wilson, Arran, Morgenstern, Marco P.
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Volume:
1
Year:
2011
Language:
english
Journal:
Procedia Food Science
DOI:
10.1016/j.profoo.2011.09.095
File:
PDF, 480 KB
english, 2011
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