Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

标题
Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 43, Issue -, Pages 207-217
出版商
Elsevier BV
发表日期
2014-06-12
DOI
10.1016/j.foodhyd.2014.05.020

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