A numerical approach revealing the impact of rheological properties on mouthfeel caused by food
In: International Journal of Food Science & Technology, Vol. 42 (2007), No. 6, pp. 739 - 745
Title in English:
A numerical approach revealing the impact of rheological properties on mouthfeel caused by food
Author:
Mathmann, Katrin
- Other
- corresponding author
- GND
- 1212215095
- LSF ID
- 49475
- ORCID
-
0000-0002-7390-2836
- Other
- connected with university
Year of publication:
2007
Language of text:
English
Place of publication:
Hoboken
Publisher:
Wiley-Blackwell
in:
Vol. 42 (2007), No. 6, pp. 739 - 745
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