In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods

✍ Scribed by Ferry, Anne-Laure S.; Mitchell, John R.; Hort, Joanne; Hill, Sandra E.; Taylor, Andrew J.; Lagarrigue, Sophie; Vallès-Pàmies, Baltasar

• Book ID: 121485474
• Publisher: American Chemical Society
• Year: 2006
• Tongue: English
• Weight: 212 KB
• Volume: 54
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf061607n