Dairy-based emulsions: Viscosity affects fat difference thresholds and sweetness perception

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)521-533
JournalFoods
Volume2
Publication statusPublished - 2013
Peer-reviewedYes

External IDs

Scopus 84931006940
ORCID /0000-0002-1914-8473/work/142249440

Keywords

Keywords

  • Ernährung