articleTop 1% cited
Food texture and viscosity—concept and measurement,
LWT · 2003 · Vol. 36(2) · pp. 281–281
Béatrice Conde‐Petit✉(ETH Zurich)
Polysaccharides Composition and ApplicationsMeat and Animal Product QualityTexture (cosmology)Food scienceViscosityEnvironmental scienceMathematicsMaterials scienceArtificial intelligenceComputer scienceChemistryComposite material
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