|
|
Volumn 293, Issue 5536, 2001, Pages 1753-1754
|
|
Why is a soggy potato chip unappetizing?
a
a
NONE
|
|
Author keywords
[No Author keywords available]
|
|
Indexed keywords
SOCIAL SCIENCES;
TECHNICAL PRESENTATIONS;
TEXTURES;
PALATABILITY;
FOOD PRODUCTS;
PALATABILITY;
CHEMICAL COMPOSITION;
FOOD;
FOOD COMPOSITION;
MACROMOLECULE;
NUTRITIONAL SCIENCE;
PALATABILITY;
POTATO;
PRIORITY JOURNAL;
SHORT SURVEY;
VISCOELASTICITY;
ANIMAL;
ARTICLE;
COOKING;
ELASTICITY;
FOOD ANALYSIS;
FOOD PREFERENCE;
HEAT;
HUMAN;
METABOLISM;
ODOR;
PERCEPTION;
PHYSIOLOGY;
PSYCHOLOGICAL ASPECT;
RESEARCH;
SENSATION;
TASTE;
VISCOSITY;
FAT;
ANIMALS;
COOKERY;
ELASTICITY;
FATS;
FOOD;
FOOD ANALYSIS;
FOOD PREFERENCES;
HEAT;
HUMANS;
PERCEPTION;
RESEARCH;
SENSATION;
SMELL;
TASTE;
VISCOSITY;
|
|
EID: 0035823086
PISSN: 00368075
EISSN: None
Source Type: Journal
DOI: 10.1126/science.293.5536.1753 Document Type: Short Survey |
|
Times cited : (12)
|
|
References (0)
|