Impact of proprioception and tactile sensations in the mouth on the perceived thickness of semi-solid foods
- 31 March 2011
- journal article
- Published by Elsevier BV in Food Quality and Preference
- Vol. 22 (2), 193-197
- https://doi.org/10.1016/j.foodqual.2010.09.006
Abstract
No abstract availableKeywords
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