TEXTURE AND MOUTHFEEL OF SEMISOLID FOODS: COMMERCIAL MAYONNAISES, DRESSINGS, CUSTARD DESSERTS AND WARM SAUCES
- 1 June 2003
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 34 (2), 159-179
- https://doi.org/10.1111/j.1745-4603.2003.tb01373.x
Abstract
No abstract availableKeywords
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