Respective impact of bread structure and oral processing on...

Food Research International 2016 / 09 Vol. 87

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Jourdren, S., Saint-Eve, A., Panouillé, M., Lejeune, P., Déléris, I., Souchon, I.
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Volume:
87
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.06.021
Date:
September, 2016
File:
PDF, 2.83 MB
english, 2016
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