The role of α-amylase in the perception of oral texture and flavour in custards
- 30 October 2004
- journal article
- research article
- Published by Elsevier BV in Physiology & Behavior
- Vol. 83 (1), 81-91
- https://doi.org/10.1016/j.physbeh.2004.07.014
Abstract
No abstract availableKeywords
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