Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation
| Autor: | Avila-Sierra, Alejandro, Decerle, Nicolas, Ramaioli, Marco, Peyron, Marie-Agnès |
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| Zdroj: | In Food Research International January 2024 175 |
| Databáze: | ScienceDirect |
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