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Tags: 2015, Behavior, bolus formation, Campbell C, chewing, elastic model foods, Essick G, Foegeding E A, Food Science & Technology, Food structure, fracture properties, Guest S, human hand, human mastication, Journal of Texture Studies, mechanoreceptive afferents, Mechanoreceptors, Oral processing, rheological properties, sensory analysis, Taste Perception, temporal perception, texture, Vinyard C J
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