about
The effect of Rosmarinus herbal tea on occupational burnout in Iran Chemical Industry Investment company employeesProgrammed emulsions for sodium reduction in emulsion based foods.The role of nonfat ingredients on confectionery fat crystallization.Composite foods: from structure to sensory perception.Lubrication of chocolate during oral processing.Relationships Among Rheological, Sensory Texture, and Swallowing Pressure Measurements of Hydrocolloid-Thickened Fluids.Astringent Mouthfeel as a Consequence of Lubrication Failure.Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior
P2860
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P2860
description
2013 nî lūn-bûn
@nan
2013 թուականի Փետրուարին հրատարակուած գիտական յօդուած
@hyw
2013 թվականի փետրվարին հրատարակված գիտական հոդված
@hy
2013年の論文
@ja
2013年学术文章
@wuu
2013年学术文章
@zh-cn
2013年学术文章
@zh-hans
2013年学术文章
@zh-my
2013年学术文章
@zh-sg
2013年學術文章
@yue
name
Oral processing of two milk chocolate samples.
@ast
Oral processing of two milk chocolate samples.
@en
Oral processing of two milk chocolate samples.
@nl
type
label
Oral processing of two milk chocolate samples.
@ast
Oral processing of two milk chocolate samples.
@en
Oral processing of two milk chocolate samples.
@nl
prefLabel
Oral processing of two milk chocolate samples.
@ast
Oral processing of two milk chocolate samples.
@en
Oral processing of two milk chocolate samples.
@nl
P2093
P2860
P356
P1433
P1476
Oral processing of two milk chocolate samples
@en
P2093
Ana Margarida Carvalho-da-Silva
Isabella Van Damme
Will Taylor
P2860
P304
P356
10.1039/C2FO30173C
P577
2013-02-01T00:00:00Z