Cite
HARVARD Citation
Morell, P. et al. (2017). The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts. Food & function. 8 (2), pp. 545-553. [Online].
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Morell, P. et al. (2017). The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts. Food & function. 8 (2), pp. 545-553. [Online].