How to enhance satiating ability: rheological and structural approaches related to oral processing of yogurt
Trabajo presentado en el 7th International Symposium on Food Rheology and Structure (ISFRS), celebrado en Zúrich (Suiza), del 6 al 11 de junio de 2015
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | póster de congreso biblioteca |
| Published: |
2015-06-07
|
| Online Access: | http://hdl.handle.net/10261/333548 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|