Impact of structural differences on perceived sweetness in semisolid dairy matrices

Journal of Texture Studies

Volumn 44, Issue 5, 2013, Pages 346-356

  Arancibia, Carla ^a   Costell, Elvira ^a   Bayarri, Sara ^a  

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

Author keywords

Carboxymethyl cellulose; Microstructure; Starch; Sweetness; Texture

Indexed keywords

CELLULOSE; MICROSTRUCTURE; STARCH; TEXTURES;

CARBOXY-METHYL CELLULOSE; FOOD INDUSTRIES; MODIFIED STARCHES; ORAL PROCESSING; SENSORY QUALITIES; STRUCTURAL DIFFERENCES; SWEETNESS; TASTE RECEPTORS;

DAIRIES;

CITRUS LIMON;

EID: 84901245755     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12019     Document Type: Article

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