Physical breakdown of bread and its impact on texture perception: A dynamic perspective

Food Quality and Preference

Volumn 60, Issue , 2017, Pages 96-104

  Gao, Jing ^a   Ong, Jane Jun Xin ^b   Henry, Jeyakumar ^c   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b MCGILL UNIVERSITY   (Canada)

^c AGENCY FOR SCIENCE   (Singapore)

Author keywords

Bolus formation; Bread; Dynamic oral processing; Electromyography; Temporal dominance of sensation

Indexed keywords

EID: 85017153268     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2017.03.014     Document Type: Article

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