Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation
| Autor: | Forde, C.G., van Kuijk, N., Thaler, T., de Graaf, C., Martin, N. |
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| Zdroj: | In Appetite 1 January 2013 60:208-219 |
| Databáze: | ScienceDirect |
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