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Volumn 25, Issue 5, 2011, Pages 1016-1024

Swallowing profiles of food polysaccharide gels in relation to bolus rheology

Author keywords

Bolus; Cohesiveness; Mass flow; Saliva miscibility; Structural homogeneity; Swallowing; Weak gel

Indexed keywords

BIOLOGICAL ORGANS; BODY FLUIDS; ELASTICITY; GELS; MASS TRANSFER; SENSORY ANALYSIS; VISCOELASTICITY;

EID: 79952532762     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.022     Document Type: Article
Times cited : (118)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.