Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture
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Title
Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 81, Issue 3, Pages S736-S744
Publisher
Wiley
Online
2016-01-29
DOI
10.1111/1750-3841.13237
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