1 document found, page 1 of 1

Sort by Issue Date
go first page go previous page
go to page: 1
go next page go last page
rss feed search results

Saliva protein composition relates with inter-individual variations in bread se...

Lamy, E; Santos, V; Barrambana, S; Simões, C; Carreira, L; Infante, P; Capela e Silva, F

Sensory perception of starch‐based products associates with salivary α‐amylase enzymatic activity. Besides this, other proteins relate to taste sensitivity and oral food processing. As such, the participation of different salivary constituents in starch‐rich food's sensory evaluation cannot be excluded. This study aims to identify salivary proteins altered by bread mastication and correlated with sensory rating...

Date: 2021   |   Origin: Repositório Científico da Universidade de Évora
More info.
go first page go previous page
go to page: 1
go next page go last page
rss feed search results

1 Results

Queried text

Refine Results

Author








Date


Document Type


Access rights


Resource