Microscopic food structure heterogeneities: Influence of mechanical contrast in foods of bolus properties, oral processing behaviour, expectations, sensory perception and linking.

Project: PhD

Project Details

Status	Finished
Effective start/end date	1/02/16 → 16/12/19

Santagiuliana, M., 2019, Wageningen: Wageningen University. 296 p.

Research output: Thesis › internal PhD, WU

Open Access