Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods
| Image |  |
|---|---|
| Description | scientific article published on 24 November 2016 |
| Author/s |
author: Claudia Shu-Fen Leong Keri McCrickerd Ciarán G Forde |
| Publication date | November 24, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |