Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises-Reference-Cited by-同舟云学术

Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

Published:2007-06 Issue:4 Volume:18 Page:641-650
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

de Wijk René A.,Prinz Jon F.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference40 articles.

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3. Christensen, C.M. (1985). Role of saliva in human taste perception. In Meiselman HL, Rivlin, (Eds.), Clinical measurements of taste and smell. pp. 414–428.

4. Salivary changes in solution pH: a source of individual differences in sour taste perception;Christensen;Physiology and Behavior,1987

5. Creamy perception. II. In model soups;Daget;Journal of Texture Studies,1991

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