Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
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1 Dec 2021 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses | J.Y.M. Choy, A.T. Goh, G. Chatonidi, S. Ponnalagu, S.M.M. Wee, M. Stieger, C.G. Forde | Current Research in Food Science |