Oral processing of bakery products: An overview of current status and future outlook
Author:
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Elsevier BV
Reference45 articles.
1. Effect of bread structure and in vitro oral processing methods in bolus disintegration and glycemic index;Aleixandre;Nutrients,2019
2. Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation;Avila-Sierra;Food Research International,2024
3. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products;Capriles;Food Research International,2023
4. Food oral processing-A review;Chen;Food Hydrocolloids,2009
5. The role of intra-oral manipulation in the perception of sensory attributes;De Wijk;Appetite,2003
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