English Session 3

[ENS3-01] Bolus ready to swallow – Textural characteristics of 5 alimentary products after oral processing

^○Stephanie A Riera¹, Kovan Ismael-Mohammed^1,2, Mireia Bolivar-Prados^1,3, Laura Laguna², Pere Clave^1,3 (1.Gastrointestinal Physiology Laboratory. Hospital de Mataró, Universitat Autònoma de Barcelona, Mataró, Spain, 2.Institute of Agrochemistry and Food Technology (IATA, CSIC), Valencia, Spain, 3.Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBERehd), Barcelona, Spain)