Zobrazeno 1 - 1
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pro vyhledávání: '"Secondary textural characteristics"'
Autor:
Rosenthal, Andrew J., Pang, Alexander
To investigate the secondary textural properties associated with the later stages of oral processing, Melba toast and cream crackers were milled to minimize sensations associated with the first bite. Assessors used the Temporal Dominance of Sensation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::17c7e2de37dd405732f39bc72a6e033e
