Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

标题
Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 62, Issue -, Pages 238-246
出版商
Elsevier BV
发表日期
2014-03-05
DOI
10.1016/j.foodres.2014.02.031

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