Correlating instrumental measurements of texture and flavour release with human perception
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00973.x/fullpdf
Reference31 articles.
1. Comments on “Retention of Ionizable Compounds on HPLC. pH Scale in Methanol−Water and the pK and pH Values of Buffers”
2. Sensory Perception is Related to the Rate of Change of Volatile Concentration In-nose during Eating of Model Gels
3. Effects of solution viscosity on perceived saltiness and sweetness
4. Oral Shear Stress Predicts Flavour Perception in Viscous Solutions
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