LIQUID TEXTURE PERCEIVED IN THE MOUTH1
- 1 June 1977
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 8 (2), 195-218
- https://doi.org/10.1111/j.1745-4603.1977.tb01175.x
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- GENERAL FOODS TEXTURE PROFILE REVISITED‐TEN YEARS PERSPECTIVEJournal of Texture Studies, 1975
- Tactile roughness of grooved surfaces: A model and the effect of frictionPerception & Psychophysics, 1975
- Squeezing Flow between Parallel Disks. I. Theoretical AnalysisIndustrial & Engineering Chemistry Fundamentals, 1974
- MEANING OF TEXTURE WORDS TO THE CONSUMERJournal of Texture Studies, 1973
- VARIATION IN STIMULI ASSOCIATED WITH ORAL EVALUATION OF THE VISCOSITIES OF GLUCOSE SOLUTIONSJournal of Texture Studies, 1973
- IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral MethodsJournal of Texture Studies, 1973
- CONSUMER AWARENESS OF TEXTURE AND OF OTHER FOOD ATTRIBUTES, IIJournal of Texture Studies, 1971
- TEXTURE OF SEMI‐SOLID FOODS: SENSORY AND PHYSICAL CORRELATESJournal of Food Science, 1971
- The Significant Rheological Characteristics of LubricantsJournal of Lubrication Technology, 1968
- VISCOMETRY OF NON‐NEWTONIAN FOOD MATERIALSaJournal of Food Science, 1960