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Macroscopic food structure heterogeneities: bolus properties, oral processing behaviour, sensory perception and liking of composite foods.
van Eck, Arianne
(PI)
Fogliano, Vincenzo
(CoI)
Scholten, Elke
(CoI)
Stieger, Markus
(CoI)
Food Quality and Design
Physics and Physical Chemistry of Foods
Project
:
PhD
Overview
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/02/16
→
19/06/20
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Research output
Research output per year
2020
2020
1
internal PhD, WU
Research output per year
Research output per year
Combine nicely, consume wisely: The role of single food properties in oral processing behavior, intake and sensory perception of composite foods
van Eck, A.,
2020
, Wageningen:
Wageningen University
.
241 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access