Related content

Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts

By de Wijk R.A.   van Gemert L.J.   Terpstra M.E.J.   Wilkinson C.L.  

Food Quality and Preference, Vol. 14, Iss. 4, 2003-06 ,pp. : 305-317

Elsevier

Access to resources Recommend Favorite

Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate

By Ali A.   Selamat J.   Che Man Y.B.   Suria A.M.  

Food Chemistry, Vol. 72, Iss. 4, 2001-03 ,pp. : 491-497

Elsevier

Access to resources Recommend Favorite

The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream

By Stampanoni Koeferli C.R.   Piccinali P.   Sigrist S.  

Food Quality and Preference, Vol. 7, Iss. 2, 1996-04 ,pp. : 69-79

Elsevier

Access to resources Recommend Favorite

On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids

By van Vliet T.  

Food Quality and Preference, Vol. 13, Iss. 4, 2002-06 ,pp. : 227-236

Elsevier

Access to resources Recommend Favorite

Analysing the contribution of orally perceived attributes to the flavor of wine

By Zamora M.C.   Guirao M.  

Food Quality and Preference, Vol. 13, Iss. 5, 2002-07 ,pp. : 275-283

Elsevier

Access to resources Recommend Favorite