Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity
George A. van Aken, Monique H. Vingerhoeds, René A. de WijkVolume:
25
Year:
2011
Language:
english
Pages:
8
DOI:
10.1016/j.foodhyd.2010.09.015
File:
PDF, 440 KB
english, 2011