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Structure design for perception of sweetness in food gels
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
2008 (English)Report (Other academic)
Place, publisher, year, edition, pages
Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik , 2008.
Series
SIK Rapport, ISSN 0436-2071 ; 778
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-508OAI: oai:DiVA.org:ri-508DiVA, id: diva2:943297
Available from: 2016-06-27 Created: 2016-06-27 Last updated: 2020-12-01Bibliographically approved

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Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
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  • Other style
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Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
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  • Other locale
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