The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts.

Translated title of the contribution: The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts.

K. Engelen-Lindgren, R.A. de Wijk, J.F. Prinz, A. van der Bilt, F. Bosman

Research output: Contribution to journal › Article › Academic › peer-review

Translated title of the contributionThe relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts.
Original languageUndefined/Unknown
Pages (from-to)165-169
Number of pages5
JournalPhysiology & Behavior
Volume78
Publication statusPublished - 2003

Keywords

  • Econometric and Statistical Methods: General
  • Clinical sciences
  • Geneeskunde(GENK)
  • Algemeen onderzoek

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