Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages

Monica G. Aguayo-Mendoza*, Eduardo F. Martinez-Almaguer, Betina Piqueras-Fiszman, Markus Stieger

*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

9 Citations (Scopus)

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