Cite
HARVARD Citation
Stading, M. (2021). Bolus rheology of texture‐modified food: Effect of degree of modification. Journal of texture studies. 52 (5), pp. 540-551. [Online].
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Stading, M. (2021). Bolus rheology of texture‐modified food: Effect of degree of modification. Journal of texture studies. 52 (5), pp. 540-551. [Online].