In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers- A review

In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers- A review

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 68, July 2017, Pages 2-14

Takahiro Funami,