The role of α-amylase in the perception of oral texture and flavour in custards - Concepedia

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The role of α-amylase in the perception of oral texture and flavour in custards

111

Citations

23

References

2004

Year

René A. de Wijk, Jon F. Prinz, Lina Engelen, Hugo Weenen

Physiology & Behavior

Food ChemistryOral TextureSensory ScienceFood TextureFood QualityHealth Sciences

References

	Year	Citations

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