About this Medicine article
Objective and Quantitative Definitions of Modified Food Textures Based on Sensory and Rheological Methodology by Wendin, Karin; Ekman, Susanne; Bülow, Margareta; Ekberg, Olle; Johansson, Daniel; Rothenberg, Elisabet; Stading, Mats is a Medicine article available to read on EtoBox.
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- Author
- Wendin, Karin; Ekman, Susanne; Bülow, Margareta; Ekberg, Olle; Johansson, Daniel; Rothenberg, Elisabet; Stading, Mats
- Publisher
- Co-Action Publishing; SNF Swedish Nutrition Foundation; Swedish Nutrition Foundation; Bålsta: Co-Action publishing, 2008- (ISSN 1654-6628)
- Published
- 2010
- Language
- EN
- Field
- Medicine (Health Sciences)