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2003•International Dairy JournalRequires access

Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

Laurent Lethuaut, Chantal Brossard, Florence Rousseau, Benoı̂t Bousseau, Claude Génot

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Key concepts: Sweetness, Carrageenan, Food science, Chemistry, Composition (language), Sucrose, Taste, Texture (cosmology)

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Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type — Research Paper | ScholarLens