In-Mouth Amylase Activity Can Reduce Perception of...

Journal of Agricultural and Food Chemistry 2006 / 11 Vol. 54; Iss. 23

In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods

Ferry, Anne-Laure S., Mitchell, John R., Hort, Joanne, Hill, Sandra E., Taylor, Andrew J., Lagarrigue, Sophie, Vallès-Pàmies, Baltasar
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Volume:
54
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf061607n
Date:
November, 2006
File:
PDF, 212 KB
english, 2006
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