Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis
| Autor: | Jourdren, S., Saint-Eve, A., Panouillé, M., Lejeune, P., Déléris, I., Souchon, I. |
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| Zdroj: | In Food Research International September 2016 87:142-151 |
| Databáze: | ScienceDirect |
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