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Volumn 105, Issue 1, 2011, Pages 161-168

Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

Author keywords

Cheese; Dynamic; NaCl; Sensory; Temporal dominance sensation; Texture

Indexed keywords

AQUEOUS PHASE; BREAKDOWN TESTS; CONTACT AREAS; FOOD CONSUMPTION; IN-VITRO; INDIVIDUAL VARIABILITY; MECHANISTIC MODELS; NACL; SENSORY; TEMPORAL DOMINANCE SENSATION; TEXTURE PERCEPTION;

EID: 79952744477     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.020     Document Type: Article
Times cited : (45)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.