Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces - Concepedia

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Publication | Open Access

Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

DOI Full Paper Access

69

Citations

15

References

2004

Year

Hugo Weenen, Renger H. Jellema, René A. de Wijk

Food Quality and Preference

Food ChemistryCommercial MayonnaisesSensory Sub-attributesSensory ScienceCreamy MouthfeelFood ProcessingFood TextureFood QualityFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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