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- 6c4e8c5e026b77f9b71b8951be3ed4cbcdf8e35a5947e1704c1b71ece6398d94 date "December 1991".
- 6c4e8c5e026b77f9b71b8951be3ed4cbcdf8e35a5947e1704c1b71ece6398d94 isCitedBy Food_rheology.
- 6c4e8c5e026b77f9b71b8951be3ed4cbcdf8e35a5947e1704c1b71ece6398d94 issue "12".
- 6c4e8c5e026b77f9b71b8951be3ed4cbcdf8e35a5947e1704c1b71ece6398d94 journal "Cereal Foods World".
- 6c4e8c5e026b77f9b71b8951be3ed4cbcdf8e35a5947e1704c1b71ece6398d94 last "Szczesniak A. S.".
- 6c4e8c5e026b77f9b71b8951be3ed4cbcdf8e35a5947e1704c1b71ece6398d94 pages "1201–1205".
- 6c4e8c5e026b77f9b71b8951be3ed4cbcdf8e35a5947e1704c1b71ece6398d94 title "Psychorheology and texture as factors controlling the consumer acceptance of food".
- 6c4e8c5e026b77f9b71b8951be3ed4cbcdf8e35a5947e1704c1b71ece6398d94 volume "35".