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Q&A: Hervé This on flavour and perception

✍ Scribed by White, Michael


Book ID
109824098
Publisher
Nature Publishing Group
Year
2010
Tongue
English
Weight
745 KB
Volume
464
Category
Article
ISSN
0028-0836

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## Abstract Different model food systems were made with iota‐ and kappa‐carrageenans. Their viscoelastic characteristics were determined and four different systems were classified according to their gel strength by a sensory panel. The sensory results were in total agreement with the rheological par