Flavour release and perception from model dairy custards
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
1. Rheology of wheat starch–milk–sugar systems: Effect of starch concentration, sugar type and concentration, and milk fat content;Abu-Jdayil;Journal of Food Engineering,2004
2. In vivo monitoring of strawberry flavour release from model custards: Effect of texture and oral processing;Aprea;Flavour and Fragrance Journal,2006
3. Sweetness and aroma perceptions in model dairy desserts: An overview;Brossard;Flavour and Fragrance Journal,2006
4. Preliminary test on a flavoured model system: Elaboration process and rheological characterization of a custard dessert;Cayot;Flavour and Fragrance Journal,2006
5. Release of isoamyl acetate from starch pastes of various structures: Thermodynamic and kinetic parameters;Cayot;Journal of Agricultural and Food Chemistry,2004
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