Food Oral Processing: Conversion of Food Structure to Textural Perception.
| Autor: | Ko, H., Vinyard, C.J., Essick, G.K., Foegeding, E.A. |
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| Zdroj: | Annual Review of Food Science & Technology; 2013, Vol. 4 Issue 1, p237-266, 21p |
| Databáze: | Complementary Index |
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