Methods for a deeper understanding of the sensory perception of fruit fillings.
作者： A. Agudelo , P. Varela , S. Fiszman
DOI: 10.1016/J.FOODHYD.2014.12.024
关键词:
摘要: Variations in ingredients essentially affect the quality of fruit filling systems in terms of texture. The sensory perception of semi-solid systems is a rather subtle issue. Their oral processing …
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