Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

By M. Stieger, F. Velde. 2013

161 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/ae163f0430e1c6943e6bb064a67a3f8e4af44d96