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1 Relations between rheological properties, saliva-induced structure breakdown and sensory texture attributes of custards
article 2007    
Author: Janssen, A.M. · Terpstra, M.E.J. · Wijk, R.A.de · Prinz, J.F.
Keywords: Nutrition · Food technology · Creaminess · Custards · Saliva-induced structure breakdown · Sensory · Starch microstructure · Theology
[Abstract]

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