On the effect of tastant excluded fillers on sweetness and saltiness of a model food
In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume f...
| Main Authors: | , , , |
|---|---|
| Format: | Journal Article |
| Published: |
Wiley-Blackwell Publishing, Inc.
2010
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| Online Access: | http://hdl.handle.net/20.500.11937/5516 |
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