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Impact of oral processing on texture attributes and taste perception
Mastication is the first step of food digestion, where foods are broken down and simultaneously impregnated by saliva resulting in the formation of semi-fluids known as food boluses. This review focuses on the impact of oral processing on texture attributes and taste perception. The article describe...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5502015/ https://ncbi.nlm.nih.gov/pubmed/28740316 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2661-1 |
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