Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data
Authors:
- Alina SonneASAlina Sonne
- Mechthild Busch-StockfischMBMechthild Busch-Stockfisch
- Jochen WeissJWJochen Weiss
- Jörg HinrichsJHJörg Hinrichs
Open Access
Abstract
No abstract availableKeywords
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