The heat is on: Consumers modify their oral processing behavior when eating spicy foods
Author:
Funder
China Scholarship Council
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
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4. Studies of the oral capabilities in relation to bolus manipulations and the ease of initiating bolus flow;Alsanei;J. Texture Stud.,2014
5. Capsaicin heat intensity–Concentration, carrier, fat level, and serving temperature effects;Baron;J. Sensory Stud.,1996
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