Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release

✍ Scribed by Boisard, Lauriane; Tournier, Carole; Sémon, Etienne; Noirot, Elodie; Guichard, Elisabeth; Salles, Christian

• Book ID: 121817557
• Publisher: John Wiley and Sons
• Year: 2013
• Tongue: English
• Weight: 774 KB
• Volume: 29
• Category: Article
• ISSN: 0882-5734
• DOI: 10.1002/ffj.3184