| 000 | 01243 a2200361 4500 | ||
|---|---|---|---|
| 005 | 20250514042259.0 | ||
| 264 | 0 | _c20021001 | |
| 008 | 200210s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf0202786 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aWeel, Koen G C | |
| 245 | 0 | 0 |
_aFlavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cAug 2002 |
||
| 300 |
_a5149-55 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aGels |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aMilk Proteins _xchemistry |
| 650 | 0 | 4 | _aPerception |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aWhey Proteins |
| 700 | 1 | _aBoelrijk, Alexandra E M | |
| 700 | 1 | _aAlting, Arno C | |
| 700 | 1 | _aVan Mil, Peter J J M | |
| 700 | 1 | _aBurger, Jack J | |
| 700 | 1 | _aGruppen, Harry | |
| 700 | 1 | _aVoragen, Alphons G J | |
| 700 | 1 | _aSmit, Gerrit | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 50 _gno. 18 _gp. 5149-55 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf0202786 _zAvailable from publisher's website |
| 999 |
_c12070870 _d12070870 |
||