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2004•Food Quality and PreferenceOpen access

Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

Hugo Weenen, Renger H. Jellema, René A. de Wijk

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Key concepts: Mouthfeel, Flavour, Food science, Taste, Sensory system, Chemistry, Psychology, Cognitive psychology

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Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces — Research Paper | ScholarLens