An objective and subjective characterization of the oral processing of six solid foods
Trabajo presentado al Iberian Meeting on Rheology (IBEREO), celebrado en Oporto (Portugal) del 4 al 6 de septiembre de 2019.
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | póster de congreso biblioteca |
| Published: |
2019
|
| Online Access: | http://hdl.handle.net/10261/204196 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|