Scholten, Elke <br/><br/>
Composite foods: from structure to sensory perception.  [electronic resource] 

 -  Food & function  Feb 2017 
 - 481-497 p.  digital 
<br/><br/> Publication Type: Journal Article; Review 
<br/><br/><label>ISSN: </label>2042-650X 
<br/><br/><label>Standard No.: </label>10.1039/c6fo01099g  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions--chemistry<br/>Food Analysis<br/>Humans<br/>Mastication<br/>Mouth--physiology<br/>Taste Perception