Perceived creaminess of semi-solid foods

Autor: Jon F. Prinz, A.M. Janssen, R.A. de Wijk, M.E.J. Terpstra

Publikováno v: Trends in Food Science and Technology 17 (2006) 8
Trends in Food Science and Technology, 17(8), 412-422
Trends in Food Science and Technology, 8, 17, 412-422

Results of sensory, physiological and physico-chemical studies from our laboratory on perceived creaminess of semi-solids foods are reviewed. Most results stem from studies using model vanilla custard desserts, allowing systematic variation of fat, f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8846fc4dc4168f48030ecf77143ee5ae
https://doi.org/10.1016/j.tifs.2006.02.005