Dairy-based emulsions: Viscosity affects fat difference thresholds and sweetness perception

Foods

Volumn 2, Issue 4, 2013, Pages 521-533

  Zahn, Susann ^a   Hoppert, Karin ^a   Ullrich, Franziska ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Difference threshold; Fat; Just noticeable difference (JND); Model emulsion; Sugar; Viscosity

Indexed keywords

EID: 84931006940     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods2040521     Document Type: Article

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