Sensory Texture of Model Foods Based on Oral Processing and Food Material Properties Considerations.

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Title: Sensory Texture of Model Foods Based on Oral Processing and Food Material Properties Considerations.
Author: Koc, Hicran
Advisors: Edward Foegeding, Chair
Christopher Daubert, Member
Mary Drake, Member
Saad Khan, Minor
Gregory Kent Essick, Inter-Institutional
Chris Vinyard, External
Date: 2012-03-06
Degree: Doctor of Philosophy
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/7525


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