Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

标题
Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods
作者
关键词
-
出版物
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
Volume 18, Issue 4, Pages 334-348
出版商
Elsevier BV
发表日期
2013-04-24
DOI
10.1016/j.cocis.2013.04.007

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