Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

Authors

Keywords

Journal

Volume 18, Issue 4, Pages 324-333

Publisher

Elsevier BV

Online

2013-04-10

DOI

10.1016/j.cocis.2013.03.009

Discuss science. Find collaborators. Network.

Join a conversation

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now