Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency

Author： Courregelongue S.   Schlich P.   Noble A.C.  

Publisher： Elsevier

ISSN： 0950-3293

Source： Food Quality and Preference, Vol.10, Iss.4, 1999-07, pp. : 273-279

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