In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers- A review

Published 2017 View Full Article

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Title
In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers- A review
Authors
Keywords
Flavor perception, Food oral processing, In vivo, measurements, Polysaccharides, Rheological measurements, Texture
Journal
FOOD HYDROCOLLOIDS
Volume 68, Issue -, Pages 2-14
Publisher
Elsevier BV
Online
2017-01-20
DOI
10.1016/j.foodhyd.2017.01.020

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