20032020
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Research Output 2003 2020

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Review article
2013
68 Citations (Scopus)

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

Stieger, M. A. & van de Velde, F., 2013, In : Current Opinion in Colloid and Interface Science. 18, 4, p. 334-348

Research output: Contribution to journalReview articleAcademicpeer-review

sugars
Food processing
food
Sugars
textures