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

出版年份 2017 全文链接

标题

作者

关键词

Flavor perception, Food oral processing, In vivo, measurements, Polysaccharides, Rheological measurements, Texture

出版物

FOOD HYDROCOLLOIDS

Volume 68, Issue -, Pages 2-14

出版商

Elsevier BV

发表日期

2017-01-20

DOI

10.1016/j.foodhyd.2017.01.020

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