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Aspects of sensory perception of food emulsions thickened by polysaccharides
Aspects of sensory perception of food emulsions thickened by polysaccharides
2006
G.A. van Aken
E.H.A. de Hoog
Ronald R. Nixdorf
Franklin D. Zoet
Monique H. Vingerhoeds
Keywords:
Perception
Food science
Polysaccharide
Materials science
Chemistry
Correction
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