Flavor Release and Perception of Flavored Whey Protein Gels: Perception Is Determined by Texture Rather than by Release

✍ Scribed by Weel, Koen G. C.; Boelrijk, Alexandra E. M.; Alting, Arno C.; van Mil, Peter J. J. M.; Burger, Jack J.; Gruppen, Harry; Voragen, Alphons G. J.; Smit, Gerrit

• Book ID: 126472131
• Publisher: American Chemical Society
• Year: 2002
• Tongue: English
• Weight: 125 KB
• Volume: 50
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0202786