Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

出版年份 2010 全文链接

标题

作者

关键词

出版物

Volume 54, Issue 1, Pages 5134

出版商

SNF Swedish Nutrition Foundation

发表日期

2010-06-28

DOI

10.3402/fnr.v54i0.5134

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