@article{yven:hal-00722919, TITLE = {{Consequences of individual chewing strategies on bolus rheological properties at the swallowing threshold}}, AUTHOR = {Yven, Claude C. and Patarin, J{\'e}r{\'e}my and Magnin, Albert and Labour{\'e}, H{\'e}l{\`e}ne and Repoux, Marie and Feron, Gilles and Guichard, Elisabeth}, URL = {https://u-bourgogne.hal.science/hal-00722919}, NOTE = {Publication de la communication orale lors de l' International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating, Leeds, United Kingdom (Great Britain), July 5th-7th, 2010}, JOURNAL = {{Journal of Texture Studies}}, PUBLISHER = {{Wiley-Blackwell}}, VOLUME = {43}, NUMBER = {4}, PAGES = {309-318}, YEAR = {2012}, DOI = {10.1111/j.1745-4603.2011.00340.x}, KEYWORDS = {Bolus ; cheese ; chewing strategies ; rheological properties}, HAL_ID = {hal-00722919}, HAL_VERSION = {v1}, }