Guido Sala

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2022
Oral Processing of Dairy Products
Sala, G. & Scholten, E., 2 Feb 2022, Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health. Wolf, B., Bakalis, S. & Chen, J. (eds.). Royal Society of Chemistry, p. 248-282 35 p. (Food Chemistry, Function and Analysis; vol. 30).
Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

Open Access
2015
Instrumental characterisation of textural properties of fluid food
Sala, G. & Scholten, E., 2015, Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences. 1st ed. Woodhead Publishing, Vol. 2. p. 107-131
Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic
6 Citations (Scopus)

Research output