An Approach to Understanding Creaminess
- 1 January 1974
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 26 (4), 127-130
- https://doi.org/10.1002/star.19740260406
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- VARIATION IN STIMULI ASSOCIATED WITH ORAL EVALUATION OF THE VISCOSITIES OF GLUCOSE SOLUTIONSJournal of Texture Studies, 1973
- TERMINOLOGY OF THE TEXTURE OF CREAMJournal of Texture Studies, 1973
- IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral MethodsJournal of Texture Studies, 1973
- Objective Characterization of the Mouthfeel of Gum SolutionsJournal of Food Science, 1962