Relating the sensory sensation ‘creamy mouthfeel’ in custards to rheological measurements

By R. Jellema, A. Janssen, M. Terpstra, R. D. de Wijk, Age K. Smilde. 2005

53 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/c68f6ac52fbb4ba0a59306a8646a59c47f126aaa