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Effect of microstructure on sensory perception of particulate gels”,
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.ORCID iD: 0000-0003-0310-4465
1996 (English)In: Food Colloids, Proteins, lipids and polysaccharides, The Royal Society of Chemistry Cambridge. , 1996Chapter in book (Other academic)
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The Royal Society of Chemistry Cambridge. , 1996.
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URN: urn:nbn:se:ri:diva-58795OAI: oai:DiVA.org:ri-58795DiVA, id: diva2:1642305
Available from: 2022-03-04 Created: 2022-03-04 Last updated: 2023-05-25Bibliographically approved

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Stading, Mats

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