The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,General Psychology
Reference33 articles.
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2. Perception of sweetness: the effects of concentration and temperature;Calvino;Physiology and Behavior,1986
3. Acceptability of water, selected beverages and foods as a function of serving temperature;Cardello;Journal of Food Sciences,1982
4. Thermal stimulation of taste;Cruz;Nature,2000
5. Creamy perception II: in model soups;Daget;Journal of Texture Studies,1991
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