6533b85bfe1ef96bd12ba70c
RESEARCH PRODUCT
Texture - flavour cross-modal interactions in dairy desserts: physico-chemical or cognitive mecanisms?
Carole TournierClaire Elisabeth Guichardsubject
AROMASENSORYTASTE[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringTEXTUREFLAVOUR[SDV.IDA] Life Sciences [q-bio]/Food engineeringPHYSICO-CHEMICALINTERACTIONDESSERTComputingMilieux_MISCELLANEOUSdescription
International audience
year | journal | country | edition | language |
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2006-09-26 |