EFFECT OF HYDROCOLLOIDS AND VISCOSITY ON FLAVOR AND ODOR INTENSITIES OF AROMATIC FLAVOR COMPOUNDS*
- 30 January 1974
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 4 (4), 467-482
- https://doi.org/10.1111/j.1745-4603.1974.tb00857.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- SWEETNESS PERCEPTION IN RELATION TO SOME TEXTURAL CHARACTERISTICS OF HYDROCOLLOID GELSJournal of Texture Studies, 1972
- The effects of viscosity upon perceived sweetnessPerception & Psychophysics, 1971
- TASTE INTENSITY AS A FUNCTION OF STIMULUS CONCENTRATION AND SOLVENT VISCOSITYJournal of Texture Studies, 1970
- A VERSATILE RECORDING COUETTE‐TYPE VISCOMETERJournal of Texture Studies, 1970
- Some Sensory Effects of Hydrocolloid Sols on SweetnessJournal of Food Science, 1969
- Effect of Viscosity on the Detection of Relative Sweetness Intensity of Sucrose SolutionsJournal of Food Science, 1966