A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents

Food Research International

Volumn 51, Issue 2, 2013, Pages 544-553

  Laguna, Laura ^a   Varela, Paula ^a   Salvador, Ana ^a   Fiszman, Susana ^a  

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

Author keywords

Biscuit; Consumer perception; Oral processing; Temporal Dominance of Sensations

Indexed keywords

BISCUIT; CONSUMER PERCEPTION; FIBRE CONTENT; LOW LEVEL; MOUTHFEEL; ORAL PROCESSING; PENALTY ANALYSIS; SENSORY CHARACTERISTICS; TEMPORAL DOMINANCE OF SENSATIONS; TRADITIONAL PRODUCTS;

HARDNESS; MASTICATION;

FIBERS;

EID: 84873905596     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.003     Document Type: Article

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