Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 43, January 2015, Pages 207-217

M. Devezeaux de Lavergne, M. van Delft, F. van de Velde, M.A.J.S. van Boekel, M. Stieger,