Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity

Karina Gonzalez-Estanol*, Maddalena Libardi, Franco Biasioli, Markus Stieger

*Corresponding author for this work

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

10 Citations (Scopus)

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Food Science