Sucrose release from agar gels and sensory perceived sweetness

Published 2016 View Full Article

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Title
Sucrose release from agar gels and sensory perceived sweetness
Authors
Keywords
Sucrose release, Texture, Agar gels, Time–intensity, Sensory evaluation, Mastication
Journal
FOOD HYDROCOLLOIDS
Volume 60, Issue -, Pages 405-414
Publisher
Elsevier BV
Online
2016-04-06
DOI
10.1016/j.foodhyd.2016.04.003

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