Perception of texture and flavor in soups by elderly and young subjects

Journal of Texture Studies

Volumn 36, Issue 3, 2005, Pages 255-272

  Kremer, Stefanie ^a   Mojet, Jos ^a   Kroeze, Jan H A ^b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Age; Conjoint analysis; Food appreciation; Perceived intensities; Textureflavor interactions

Indexed keywords

BASIDIOMYCOTA; SOLANUM TUBEROSUM;

EID: 23244449038     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2005.00015.x     Document Type: Article

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