Texture of semi-solids: Sensory flavor-texture interactions for custard desserts

Journal of Texture Studies

Volumn 34, Issue 2, 2003, Pages 131-146

  De Wijk, René A ^a   Rasing, Fred ^b   Wilkinson, Clare L ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ALDEHYDES; FOOD PRODUCTS; MELTING; VISCOSITY;

CUSTARD DESSERTS;

TEXTURES;

EID: 0041698112     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2003.tb01371.x     Document Type: Article

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