Effect of α-amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing.
- DOI
- 10.1111/jtxs.12693
- Published
- 2022 Aug
- Container
- Journal of texture studies
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/jtxs.12693,
title = {Effect of α-amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing.},
author = {Lavoisier A and Boudrag S and Ramaioli M},
year = {2022},
journal = {Journal of texture studies},
doi = {10.1111/jtxs.12693},
url = {https://doi.org/10.1111/jtxs.12693}
}RIS
TY - JOUR TI - Effect of α-amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing. AU - Lavoisier A AU - Boudrag S AU - Ramaioli M PY - 2022 JO - Journal of texture studies DO - 10.1111/jtxs.12693 UR - https://doi.org/10.1111/jtxs.12693 ER -
APA
A, L., S, B., & M, R. (2022). Effect of α-amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing.. Journal of texture studies. https://doi.org/10.1111/jtxs.12693
Source records
- pubmed · retrieved 2026-09-26T18:47:26.338Z