Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation-Reference-Cited by-同舟云学术

Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation

Published:2024-01 Issue: Volume:175 Page:113753
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Avila-Sierra Alejandro,Decerle Nicolas,Ramaioli Marco,Peyron Marie-Agnès

Funder

European Union

Publisher

Elsevier BV

Subject

Food Science

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