Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests
| Autor: | de Wijk, R.A. a, b, ⁎, Prinz, J.F. a, c, Janssen, A.M. a, b |
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| Zdroj: | In Food Hydrocolloids 2006 20(1):24-34 |
| Databáze: | ScienceDirect |
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