Jump to main content
Jump to site search

Food & Function

Linking the chemistry and physics of food with health and nutrition


The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts

Corresponding authors
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, Paterna, Spain
E-mail: sfiszman@iata.csic.es
Tel: +34 963900022
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
Food Funct., 2017,8, 545-553

DOI: 10.1039/C6FO00259E
Received 27 Feb 2016, Accepted 07 May 2016
First published online 11 May 2016

This article is part of themed collection: Structure & Sensory
Please wait while Download options loads