Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception

European Food Research and Technology

Volumn 226, Issue 5, 2008, Pages 1081-1090

  Varela, Paula ^a   Salvador, Ana ^a   Gámbaro, Adriana ^b   Fiszman, Susana ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

Consumers; Crispness; Crunchiness; Sensory analysis; Terminology; Texture

Indexed keywords

CONSUMER PRODUCTS; FOOD PRODUCTS; TERMINOLOGY;

CRISPNESS; CRUNCHINESS; SENSORY ANALYSIS; TEXTURE;

SENSORY PERCEPTION;

EID: 38949105820     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0635-7     Document Type: Article

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