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Artigo Revisado por pares
BIBTEX RIS

Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

2008; Springer Science+Business Media; Volume: 3; Issue: 3 Linguagem: Inglês

10.1007/s11483-008-9089-0

ISSN

1557-1866

Autores

Erika Silletti, Monique H. Vingerhoeds, George A. van Aken, Willem Norde,

Tópico(s)

Polysaccharides Composition and Applications

Referência(s)
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Food Biophysics
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