Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis
Trabajo presentado en la International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating, celebrada en Leeds (Gran Bretaña), del 5 al 7 de julio de 2010
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | póster de congreso biblioteca |
| Published: |
2010-07-05
|
| Online Access: | http://hdl.handle.net/10261/332368 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|