Exquisitely heterogeneous

Combining different food textures to boost palatability

Research output: Thesisinternal PhD, WU

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • van der Linden, Erik, Promotor
  • Stieger, Markus, Promotor
  • Scholten, Elke, Co-promotor
  • Piqueras Fiszman, Betina, Co-promotor
Award date16 Dec 2019
Place of PublicationWageningen
Publisher
Print ISBNs9789463950749
DOIs
Publication statusPublished - 2019

Cite this

@phdthesis{f5238fac17cc4ade9fecaa5e3fb691f2,
title = "Exquisitely heterogeneous: Combining different food textures to boost palatability",
author = "Marco Santagiuliana",
note = "WU thesis 7415 Includes bibliographical references. - With summary in English",
year = "2019",
doi = "10.18174/497838",
language = "English",
isbn = "9789463950749",
publisher = "Wageningen University",
school = "Wageningen University",

}

Exquisitely heterogeneous : Combining different food textures to boost palatability. / Santagiuliana, Marco.

Wageningen : Wageningen University, 2019. 296 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - Exquisitely heterogeneous

T2 - Combining different food textures to boost palatability

AU - Santagiuliana, Marco

N1 - WU thesis 7415 Includes bibliographical references. - With summary in English

PY - 2019

Y1 - 2019

U2 - 10.18174/497838

DO - 10.18174/497838

M3 - internal PhD, WU

SN - 9789463950749

PB - Wageningen University

CY - Wageningen

ER -