Understanding of the influence of composition, structure and texture on salty perception in model dairy products

Maud Panouillé, Anne Saint-Eve, Clément de Loubens, Isabelle Déléris, Isabelle Souchon
  • Food Hydrocolloids, June 2011, Elsevier
  • DOI: 10.1016/j.foodhyd.2010.08.021

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http://dx.doi.org/10.1016/j.foodhyd.2010.08.021

The following have contributed to this page: Dr Clement de Loubens