The dynamics of starch hydrolysis and thickness perception during oral processing

  1. Sharma, M.
  2. Pico, J.
  3. Martinez, M.M.
  4. Duizer, L.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2020

Alea: 134

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2020.109275 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus