Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis
Special Issue: Food Oral Processing ‐ Physics, Physiology, and Psychology University of Leeds, U.K.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
John Wiley & Sons
2011-06
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| Online Access: | http://hdl.handle.net/10261/332369 |
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| Summary: | Special Issue: Food Oral Processing ‐ Physics, Physiology, and Psychology University of Leeds, U.K. |
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