| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 21 Jun 2018 | BMRC | Singapore Institute for Clinical Sciences | Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties | Monica G. Aguayo-Mendoza, Eva C. Ketel, Erik van der Linden, Ciaran G. Forde, Betina Piqueras-Fiszman, Markus Stieger | Food Quality and Preference |