Multimodal mechanisms of food creaminess sensation
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2012/FO/C2FO30116D
Reference23 articles.
1. Preference mapping: relating acceptance of “creaminess” to a descriptive sensory map of a semi-solid
2. Orosensory Perception of Dietary Fat
3. The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review
4. Do we taste fat?
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