French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

✍ Scribed by G. Blancher; S. Chollet; R. Kesteloot; D. Nguyen Hoang; G. Cuvelier; J.-M. Sieffermann

• Book ID: 116487225
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 949 KB
• Volume: 18
• Category: Article
• ISSN: 0950-3293
• DOI: 10.1016/j.foodqual.2006.07.006