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Effects of wheat and rye bread structure on mastication pro..:
Pentikäinen, Saara
;
Sozer, Nesli
;
Närväinen, Johanna
...
Food Research International. 66 (2014) - p. 356-364 , 2014
Link:
https://doi.org/10.1016/j.foodres.2014.09.034
RT Journal T1
Effects of wheat and rye bread structure on mastication process and bolus properties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2014.09.034&Exemplar=1&LAN=DE A1 Pentikäinen, Saara A1 Sozer, Nesli A1 Närväinen, Johanna A1 Ylätalo, Saara A1 Teppola, Pekka A1 Jurvelin, Jukka A1 Holopainen-Mantila, Ulla A1 Törrönen, Riitta A1 Aura, Anna-Marja A1 Poutanen, Kaisa PB Elsevier BV YR 2014 SN 0963-9969 JF Food Research International VO 66 SP 356 OP 364 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2014.09.034 DO https://doi.org/10.1016/j.foodres.2014.09.034 SF ELIB - SuUB Bremen
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