Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Food Research International

Volumn 87, Issue , 2016, Pages 142-151

  Jourdren, S ^a,b   Saint Eve, A ^a   Panouille M ^a   Lejeune, P ^b   Deleris I ^a   Souchon, I ^a  

^a UMR SayFood   (France)

^b Lesaffre International   (France)

Author keywords

Bolus; Breakdown; French baguette; Multiblock Partial Least Squares (PLS); Progressive Profiling; Temporal Dominance of Sensations (TDS)

Indexed keywords

FOOD PRODUCTS; LEAST SQUARES APPROXIMATIONS;

BOLUS; BREAKDOWN; FRENCH BAGUETTE; PARTIAL LEAST SQUARE (PLS); PROGRESSIVE PROFILING; TEMPORAL DOMINANCE OF SENSATIONS (TDS);

STRUCTURAL PROPERTIES;

EID: 84978426282     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.06.021     Document Type: Article

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