The role of α-amylase in the perception of oral texture and flavour in custards

By R. Wijk, J. Prinz, L. Engelen, H. Weenen. 2004

110 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/d0d3112eacf43ccc314e3777148a84aa909ba4f6