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

出版年份 2016 全文链接

标题

作者

关键词

Bolus, Breakdown, Multiblock Partial Least Squares (PLS), Progressive Profiling, Temporal Dominance of Sensations (TDS), French baguette

出版物

FOOD RESEARCH INTERNATIONAL

Volume 87, Issue -, Pages 142-151

出版商

Elsevier BV

发表日期

2016-07-02

DOI

10.1016/j.foodres.2016.06.021

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