Texture and mouthfeel of semisolid foods: Commercial mayonnaises, dressings, custard desserts and warm sauces

By H. Weenen, L. J. Gemert, J. V. Doorn, G. Dijksterhuis, R. Wijk. 2003

63 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a8faa060345a9bec26c55c588a02d16f30aa7d5e