Cite
HARVARD Citation
Jourdren, S. et al. (2016). Breakdown pathways during oral processing of different breads: impact of crumb and crust structures. Food & function. 7 (3), pp. 1446-1457. [Online].
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Jourdren, S. et al. (2016). Breakdown pathways during oral processing of different breads: impact of crumb and crust structures. Food & function. 7 (3), pp. 1446-1457. [Online].