New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength
Author:
Affiliation:
1. Food Colloids and Processing Group, School of Food Science and Nutrition; University of Leeds; Leeds LS2 9JT U.K.
2. School of Food Science and Bioengineering; Zhejiang Gongshang University; Hangzhou Zhejiang China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12190/fullpdf
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