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Tags: 2013, Annual Review of Food Science and Technology, Vol 4, Book Chapter, chewing behavior, Essick G K, Foegeding E A, Fracture, fracture properties, fundamental mechanical parameters, Human, Koc H, large-deformation properties, Mastication, nasal aroma, physical properties, proteins/polysaccharide mixed gels, release, Rheology, Sensory perception, sensory texture, time-intensity, Vinyard C J, viscoelastic model foods
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