Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch
Authors:
- Laura. LagunaLLLaura. Laguna
- Arantxa. RizoARArantxa. Rizo
- Delia. PinedaDPDelia. Pineda
- Sara. PérezSPSara. Pérez
- Amparo. GameroAmparo. Gamero
- Amparo. TárregaATAmparo. Tárrega
- 1 March 2021
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 112
Abstract
No abstract availableKeywords
Funding Information
- Spanish Ministry of the Economy, Industry, and Competitiveness (AGL-2016-75403-R)
- Generalitat Valenciana
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