Cite
HARVARD Citation
Jourdren, S. et al. (n.d.). Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis. Food research international. pp. 142-151. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Jourdren, S. et al. (n.d.). Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis. Food research international. pp. 142-151. [Online].