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Impact of varied oral processing on starch hydrolysis, bolus properties, and sensory texture attributes of mashed

Daria S Khramova1, Fedor V Vityazev1, Natalya V Zueva1

  • 1'Komi Science Centre of the Urals Branch of the Russian Academy of Sciences', Institute of Physiology of Federal Research Centre, Syktyvkar, Russia.

Journal of the Science of Food and Agriculture
|June 30, 2026
PubMed
Abstract

Keywords:
bolus propertieschewing ratesalivationstarch digestion

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