Food Oral Processing
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Language: en
Pages: 412
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Type: BOOK - Published: 2012-04-16 - Publisher: John Wiley & Sons
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimenta
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Type: BOOK - Published: 2022-02-02 - Publisher: Royal Society of Chemistry
This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of
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Pages: 422
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Type: BOOK - Published: 2020-03-09 - Publisher: John Wiley & Sons
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsi
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Type: BOOK - Published: 2019-08-20 - Publisher: Springer Nature
This book presents the proceedings of IBEREO 2019. This conference addresses the most recent trends in rheology with a special emphasis on both basic science an
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This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the