20032020
If you made any changes in Pure these will be visible here soon.

Research Output 2003 2020

Filter
Comment/Letter to the editor
2011

Texture-taste interactions: Enhancement of taste intensity by structural modifications of the food matrix

Stieger, M. A., 2011, In : Procedia Food Science. 1, p. 521-527

Research output: Contribution to journalComment/Letter to the editorAcademic

Open Access
Salts
Textures
Sugars
Gels
Sweetening Agents