Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation

出版年份 2012 全文链接

标题

作者

关键词

出版物

Volume 60, Issue -, Pages 208-219

出版商

Elsevier BV

发表日期

2012-09-25

DOI

10.1016/j.appet.2012.09.015

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