Impact of varied oral processing on starch hydrolysis, bolus properties, and sensory texture attributes of mashed potatoes.
- DOI
- 10.1002/jsfa.70839
- Published
- 2026 Oct
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.70839,
title = {Impact of varied oral processing on starch hydrolysis, bolus properties, and sensory texture attributes of mashed potatoes.},
author = {Khramova DS and Vityazev FV and Zueva NV and Chistiakova EA and Sokolova AK and Popov SV},
year = {2026},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.70839},
url = {https://doi.org/10.1002/jsfa.70839}
}RIS
TY - JOUR TI - Impact of varied oral processing on starch hydrolysis, bolus properties, and sensory texture attributes of mashed potatoes. AU - Khramova DS AU - Vityazev FV AU - Zueva NV AU - Chistiakova EA AU - Sokolova AK AU - Popov SV PY - 2026 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.70839 UR - https://doi.org/10.1002/jsfa.70839 ER -
APA
DS, K., FV, V., NV, Z., EA, C., AK, S., & SV, P. (2026). Impact of varied oral processing on starch hydrolysis, bolus properties, and sensory texture attributes of mashed potatoes.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70839
Source records
- pubmed · retrieved 2026-09-26T02:07:51.569Z