著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
Katsuyoshi Nishinari and Marie-Agnes Peyron and Nan Yang and Zhiming Gao and Ke Zhang and Yapeng Fang and Meng Zhao and Xiaolin Yao and Bing Hu and Lingyu Han and Stanisław Mleko and Marta Tomczyńska-Mleko and Takao Nagano and Yoko Nitta and Yin Zhang and Narpinder Singh and Aaron Goh Suk Meng and Rungnaphar Pongsawatmanit and Chaiwut Gamonpilas and Hatsue Moritaka and Kaoru Kohyama and Miki Yoshimura and Madoka Hirashima and Makoto Takemasa and Kazumi Tsutsui and Lei Su,The role of texture in the palatability and food oral processing,Food Hydrocolloids,0268-005X,Elsevier BV,2024-02,147,,109095,https://cir.nii.ac.jp/crid/1360299770892800000,https://doi.org/10.1016/j.foodhyd.2023.109095